
Class 



Book 



Copyright N 



o W 



COPYRIGHT DEPOSIT. 



Jack's Manual 



ON 



THE VINTAGE AND PRODUCTION, CARE 

AND HANDLING OF WINES, 

LIQUORS, ETC. 

A HANDBOOK OF INFORMATION 
FOR HOME, CLUB, OR HOTEL 



RECIPES FOR 

FANCY MIXED DRINKS 

AND 

WHEN AND HOW TO SERVE 
| j& 

COPYRIGHTED 1910 
BY 

J. A. GROHUSKO 
10 Broadway, New York 



\ 






Press of 

McCLUNN & CO.. 

10-12 Broadway, 

New York. 



©GI.A25908 



INDEX 



A 

Page 

v Alcohol 17 

■ Ales 16 

Absinthe 24 

Absinthe Cocktail 24 

Absinthe Dripped 24 

Absinthe Frappe 24 

Auditorium Cooler 26 

Ale Sangaree .' 24 

Alexander Cocktail 24 

Amer. Picon Highball . 24 

Anderson Cocktail 25 

Angostura Fizz 25 

Angostura Ginger Ale 25 

Angostura Grape Fruit 25 

An Oxford University Nightcap. 23 

A Clover Leaf 23 

An Ale Cup 23 

Appetizers 85 

Appetizing Sandwiches 86 

Apollinaris Lemonade 25 

Apple Jack Cocktail 25 

Apple Tack Sour 25 

Apple Toddy 25 

Ardsley Cooler 26 

Arf and Arf 26 

A Soul Kiss 23 

Astringent 26 

Ale Benie Cocktail 24 

Appendix 22 

B 

Bailor Cocktail 26 

Baltimore Egg Nogg 27 

Bambo Cocktail 27 

Baracca's Cocktail 27 

Barry Cocktail 27 

B.eals Cocktail 27 

Beef Tea 27 

Bicarbonate of Soda 27 

Bijou Cocktail 28 

Bishop 28 

Black Hawk Cocktail 28 

Black Stripe 29 

Black Thorn Cocktail 28 

Blue Blazer 29 

Bonnett Cocktail 29 

Bornn's Cocktail 29 

Bottle of Cocktail 29 

Bowl of Egg Nogg 3) 

Brandy burned with peach 30 

Brandy and Ginger Ale 32 

Brandy and .Soda 32 

Brandy and Champrelle 30 

Brandy Cocktail 30 

Brandy Crusta 30 

Brandy Daisy 30 

Brandy Fix 32 



Page 

Brandy Fizz 32 

Brandy Flip 32 

Brandy Float 32 

Brandy High Ball 32 

Brandy Julep 33 

Brandy Punch 33 

Brandy Rickey 33 

Brandy Sangaree 33 

Brandy Scaffa 33 

Brandy Smash 33 

Brandy Sour 34 

Brandy Toddy 34 

Bronx Cocktail 34 

Bronx Terrace 31 

Brooklvn Cocktail 31 

Brut Cocktail f. 31 

Bvrrh Cocktail 31 

Byrrh Wine Rickey 31 

Byrrh Wine Daisy 31 

Butcher Cocktail 31 

B. B. Highball 27 

Bacardi Cocktail 26 

Boston Cooler 29 

Bogarz Cocktail 29 

Bismarck Cocktail 28 

Billin Cocktail 28 

Bachelor's Rose 26 

Bottling _ 6 

Burgundies, Red and White.... 9 

Bitter-Sweet Wines 12 

Bitters 13 

Brandies or Cognac 14 

Beers 16 

Binning 17 

C 

Cellar [Management 17 

Calisaya Cocktail 34 

California Sherry Cobbler 34 

Campill Cocktail 34 

Canadian Fizz 36 

Catawba Cobbler 35 

Champagne, Domestic American 6 

Champagne Cobbler 86 

Champagne Cocktail 87 

Champagne Julep 87 

Champagne Punch 36 

Champagne Sour 36 

Champagne Velvet 36 

Chocolate Cocktail 39 

Chocolate Punch 37 

Christie Cocktail 37 

Cincinnati Cocktail 37 

Claret 18 

Claret Cobbler 37 

Clarets 19 

Claret Lemonade 37 

Claret Punch 38 

Cliftin Cocktail 39 



Page 

Cheese Straws ^ 

Coffee Cocktail 37 

Corking 1 1 

Coffee Kirsch 37 

Columbus Cocktail 38 

Coney Cocktail 3S 

Cocktail a la Furey 36 

Consolidated Cocktail 38 

Creme de Menthe on Ice 38 

Cris Cocktail 38 

Curacoa Punch 35 

Cushman Cocktail 3 5 

Creme de Menthe High Ball 35 

Champagne Frappe 36 

Champagne Cup 38 

Claret Cup 39 

Cider Cup 36 

Clarendon Cocktail 35 

Cleaves Delight 35 

Clover Leaf Cocktail.*. 39 

Cognac a la Rouss 39 

Cognac 14 

Cook's Cocktail 39 

Cotton Cocktail 35 

Cuvee (The) 6 

D 

Decanting 17 

Dean Cocktail 40 

Dogs Days 41 

Donnelly's 41 

Dorr Cocktail 40 

Dubonnet Cocktail 40 

Dry Martini Cocktail 40 

Dunham Cooler 40 

Domestic or Amer. Champagne. 6 

Daniel Webster Punch 40 

Devil's Cocktail 40 

Disgorgement, The 11 

E 

Edner Cocktail 41 

Egg Lemonade 41 

Egg Milk Punch 

Egg Nogg Plain 41 

Egg Phosphate 41 

Egg Sour 42 

Elks' Delight 42 

Evans Cocktail 42 

Evans Shandy Gaff 42 

Evans Cooler 41 

F 

French Wines 11 

Fairbanks Cocktail 43 

Fancy Brandy.. Gin and Whiskey 

Cocktails 43 

Fancy Whiskey Smash 43 

Farmer's Cocktail 42 

Fine Lemonade, for' parties. .. . 42 

Fishhouse Punch 43 

Frank Hill Cocktail 43 

Freeman's Bliss 43 

French Flag 43 

Fedora 87 

Fowler Cocktail 87 

Forming the Sparkle 10 



G 

Page 

Gin 16 

Gin and Calamus 44 

Gin and Milk 4-1 

Gin and Molasses 44 

Gin and Tansy 44 

Gin Cocktail 46 

Gin Crusta 46 

Gin Daisy 46 

Gin Fix 46 

Gin Fizz 47 

Gin Highball 47 

Gin Julep 47 

Gin Punch 46 

Gin Rickey 47 

Gin Sangaree 44 

Gin Smash 44 

Gin Sour 44 

Gin Toddy 45 

Glasgow Flip 45 

Golden Fizz 45 

Graham Cocktail 45 

Guggenheimer Cocktail 45 

Gum Syrup 45 

German Wines 12 

Grenedine High Ball 46 

Gin Bump 45 

H 

Hamerslev 47 

Hocks 20 

Half and Half 47 

Hock Cobbler 47 

Halstein Cocktail 47 

Honolulu Cocktail 48 

Horse's Neck 48 

Hot Brandy Sling 48 

Hot Gin Sling 49 

Plot Irish Punch 49 

Hot Lemonade 49 

1 1 ot Milk Punch 49 

Hot Rum 49 

Hot Scotch 48 

Hot Scotch Toddy 18 

Hot Scotch Whiskey Sling 48 

Hot Spiced Rum 48 

Hunter Cocktail 49 

Hot Cobbler 50 

Hot Egg Nogg 50 

Hamilton Cocktail 49 

Hudson Cocktail 50 

How to Serve Burgundies 10 

I 

Improved Manhattan Cocktail... 5) 

Improved Martini Cocktail 50 

Irving Cocktail 50 

Isabelle Cocktail 51 

Italian Cocktail 51 

Italian Wine Lemonade 51 

Italian Wine 11 

Illinois Thunderbolt 51 

Imperial Egg Nogg 51 

J 

Tack Rose 51 

Tack Zeller Cocktail 51 

Tamaica Rum Sour 53 



Page 

Japanese Cocktail 53 

jenks Cocktail 53 

Jersey Lily Pousse Cafe 52 

Jersey Sunset 52 

Jersey Sour 53 

Jersey Cocktail 53 

John Collins 53 

judge Smith Cocktail 53 

June Daisy 52 

Tune Rose 52 

Junkins Cocktail 52 

K 

Kischwasser Punch 54 

Knickebein 54 

Knickerbocker 54 

L 

Liqueurs 13 

Lemonade 54 

Leonora Cocktail 54 

Liberal Cocktail 55 

Little Maxine 54 

Loewi Cocktail 55 

Long Tree Cocktail 55 

Lawrence 55 

Liqueuring 11 

M 

Magnus 87 

Maiden's Dream 87 

Mamie Taylor 87 

Manhattan Cocktail 55 

Marguerite Cocktail 56 

Martini Cocktail 56 

May Wine Punch 57 

Medford Rum Punch 56 

A I edford Rum Smash 57 

Medford Rum Sour 57 

Merry Widow Cocktail 57 

Metropolitan Cocktail 57 

Milk Punch. 58 

Milk Shake 58 

Milk and Seltzer 58 

Mint Julep 58 

Mississippi Punch 58 

Montana Club Cocktail 59 

Montgomery 58 

Morning Cocktail 59 

Morning Glory Fizz 59 

Mulled Ale 55 

Mulled Ale or a Burton on Trent 55 

Mulled Claret 59 

Murphy Cocktail . 56 

Mise sur Pointe 10 

Millionaire's Cocktail 59 

Moselle Cup 56 

Moselle Wine ' 20 

N 

National Guard Punch 60 

Nicholas Cocktail 60 

New Orleans Fizz 60 

North Pole Cocktail 59 



O 

Page 

Old Delaware Fishing Punch... 61 

Old Fashion Cocktails 61 

Olivette Cocktail 61 

Orchard Punch 62 

Orgeat 62 

Oyster Bay Cocktail 62 

Orangeade 62 

Oyster Cocktail 61 

One Yard of Flannel or Ale Flips 60 

Old Oxford College Mulled Ale. 60 

Orange Cocktail 61 



P 

Port Wine 18 

Palmetto Cocktail 62 

Parisian 62 

Parisian Pousse Cafe 62 

Parson's Cocktail 63 

Pat's Cocktail 64 

Peach and Honey 63 

Perfect Cocktail 63 

Pheasant Cocktail 63 

Picon Cocktail 63 

Plain Lemonade 64 

Port Wine Cobbler 65 

Port Wine Flip 65 

Port Wine Punch 65 

Port Wine Sangaree 64 

Porter Cocktail 64 

Pousse Cafe 64 

Pousse F Amour 65 

Preparing Rock and Rye 64 

Punch a la Romaine. . .' 63 

Philadelphia Bronx 65 

Postmaster 65 

Patrick Cocktail 66 

Palmar Cocktail 65 

Pony of Brandy 63 

Production of Champagne 5 

Porter 16 



Highball 66 



R 

Randolph 66 

Red Lion Cocktail 66 

Regent Punch 66 

Renaud's Pousse Cafe 67 

Rhine Wine and Seltzer 67 

Rhine Wine Cobbler 67 

Richmond Cocktail 67 

Robert Burns 68 

Robinson Cocktail 68 

Rob Roy 68 

Roman Punch 68 

Royal Fizz 69 

Royal Punch 69 

Rum 16 

Rum Daisy 69 

Rum Flip 69 



Page 

Rum Flip (Western Style) 69 

Rye Highball 70 

Rye Whiskey Rickey 70 

Remsen Cooler 67 

Rhine Wine Cup 67 

Raphael Cocktail 66 

Raymond Cocktail 66 

Rocky Mountain Cooler 68 

Rossington Cocktail 68 

Ruby Cocktail 69 

S 

Sam Ward 70 

Saratoga Cocktail 70 

Sauterne Cobbler 70 

Scheuer Cocktail 74 

Scotch Highball 75 

Scotch Whiskey Rickey. 75 

Seltzer Lemonade 75 

Shandy Gaff 75 

Sherry and Angostura 75 

Sherry and Bitters 71 

Sherry and Egg 71 

Sherry Cobbler 71 

Sherry Cocktail 71 

Sherry 20 

Sherry Flip 71 

Sherry Wine Punch 71 

Sherry Wine Sangaree 71 

Silver Cocktail 72 

Silver Fizz 72 

Sloe Gin Cocktail 72 

Sloe Gin Highball 72 

Sloe Gin Rickey 72 

Soda Cocktail 72 

Soda Lemonade 73 

Soda Negus 73 

St. Charles Punch 73 

Sankey Punch 70 

St. Croix Crusta 73 

St. Croix Fizz 73 

Stout 16 

Sauternes 7-8 

Serving 6 

Sherry 20 

Sweet-Bitter Wines 12 

Sloe Gin Fizz 72 

Sloe Gin Bump 76 

Sauterne Cup 76 

Silverman 70 

Shonnard Cocktail 75 

Stone Fence 75 

Stone Wall 75 

Stony Cocktail 76 

Swiss Ess 76 

Sabbath Morning Calm 70 

Schulke Cocktail 74 

Stanton Cocktail 74 

Star Cocktail 74 

Starboard Light 74 

Santa Croix Rum Punch 74 

Santa Croix Sour 74 



T 

Page 

Tom Collins Gin 77 

Tom Collins Brandy 77 

Tom Collins Whiskey 77 

Tom Collins Rum 77 

Tom and Jerry 77 

Trilby Cocktail 77 

Trowbridge Cocktail 7S 

Turf Cocktail 78 

Turkish Sherbet 78 

Tuxedo Cocktail 78 

Terminal Cooler 76 

Tip Top Punch 76 

Tucker Cocktail 79 

Treasurer Cocktail 77 

V 

Vanilla Punch 79 

Van Zandt Cocktail 79 

Vermouth Cocktail 79 

Vermouth Frappe 79 

Vichy 80 

Virgin Cocktail 80 

Velvet Champagne 79 

Van Lee Cocktail 79 

Vermouth Plighball 80 

Vermouth 14 

W 

Whiskey 14-15 

Whiskey Cobbler 80 

Whiskey Cocktail 80 

Whiskey Crusta 8) 

Whiskey Daisy 80 

Whiskey Fix 80 

Whiskey Fizz 81 

Whiskey Flip 81 

Whiskey Float 81 

Whiskey Julep 81 

Whiskey Punch 81 

Whiskey Rickev 81 

Whiskey Sling.". 81 

Whiskey Smash 82 

Whiskey Sour 82 

Whiskey Toddy 82 

White Horse 82 

White Lion 82 

White Plush 83 

White Rat 83 

Widow's Dream 83 

Widow's Kiss 83 

Wines of Germany 12 

Wines of Italy 11 

Washington Cocktail 83 

When and how to serve bever- 
ages 21 

Williams Cocktail 83 

Z 

Zabriskie Cocktail 84 

Za Za Cocktail 84 

Zazarack Cocktail 84 



INTRODUCTORY. 

The author, in presenting this volume to the public, begs 
to state that his intention in compiling it is not to have it 
recorded as one of the literary marvels of the day, but to give 
to the "prince of good fellows" a guide of value for his home, 
club, hotel or cafe. 

As previously stated in his first issue, it is only practical 
experience, through long association with the leading Amer- 
ican hotels and clubs, which prompts him to publish this 
volume (his second attempt), the most complete of its kind 
ever issued. 

In the various recipes, reference is made only to wines 
and ingredients of the highest character. 

In the advertising section contained at the end of this 
book, the reader will find only such products as have been 
preferred by the author; and as their use has proven 
satisfactory and pleased many thousand guests, he would 
suggest their preference in your mixing. 

That the reader may be familiar with the various sizes 
and the terms used in this publication, the following table 
will prove of value, but only applies to liquor, /. e., whiskey, 
gin, etc., other ingredients additional: 

1 Jigger = y 2 whiskey glass. 
100% 1/ 



to = y 2 

= Ya 



50% 

25% = y 8 

half whiskey glass being regarded as a full portion for 
one person. 

If you, my friend, at any time wish advice relating to 
the subject of mixed drinks or beverages, and will correspond 
with the author, your communication will receive prompt 
and careful attention. 

In closing, one request is made of the reader: If through 
the pages of this work you find its contents of value, 
suggest it to your friends, that we all may drink each other's 
health. 

THE AUTHOR. 




THE AUTHOR. 



PRODUCTION OF CHAMPAGNE. 

Champagne is produced in the Department of Marne., 
where grapes were cultivated as far back as the sixth cen- 
tury. In the last will and testament of Remy, Archbishop 
of Reims, dated A. D. 530, he bequeaths to the clergy of 
his diocese, vineyards situated in the neighborhood of that 
city. The growth of the Champagne district has continu- 
ally increased since the tenth century, and viticulture has 
become a very important industry. The real development 
of champagne dates from the eighteenth century, when Dom 
Perignon, a monk of the Abbey of Hautvillers, near Eper- 
nay, discovered the method of making sparkling cham- 
pagne. The Champagne district seems to have a special 
influence over the fruit grown upon it, which possesses a 
perfume and other qualities not found in grapes grown any- 
where else. The soil is composed of chalk with a light 
covering of earth, which gives the grapes their distinctive 
qualities, producing a sparkling wine which cannot be 
equalled. Many people think that campagne is made from 
a white grape, but not more than one quarter of the grapes 
grown in the Champagne vineyards are white, the rest being 
black. Great precaution is taken not to crush the grapes 
when gathering, the bunches being detached from the vine 
one by one, and carefully sorted according to their ripeness, 
and in some locations every individual grape is examined. 
The grapes are pressed daily in a large press, worked by 
hand, and the must (juice) is separated at once from the 
stalk and skin, which contains the coloring matter. This 
liquid is almost colorless, and after fermentation becomes 
still lighter in color. The juice obtained from the press by 
three consecutive pressings, gives the cuvee, and it is this 
liquid which has the necessary qualities to make a fine 
wine. The wines obtained by subsequent pressure are 
called vins de suite, and are inferior in quality, and cannot 
be used for choice champagne. 

As the must runs out of the press, it is put into vats, 
where it is left to settle for twelve hours to allow impurities 
to settle at the bottom. It is then drawn off into casks, 
the cleanliness of which is scrupulously looked after. A 
few days later fermentation commences and changes the 
sweet liquid into an alcoholic one, which is wine. When 
cold weather sets in. the wine becomes clear and is drawn 
off, the lees remaining in the cask. 

The wine-producing district of Champagne may be 
divided into three regions. First, the mountain country of 
Reims, where the grapes possess the distinctive qualities of 



vinosity and freshness; second, the Avize district, notable 
for wines made from white grapes, "which are of great del- 
icacy; and third, the Valley of the Marne, where the wines 
are characterized by an excellent bouquet. Wines made 
solely from grapes of any one district would be found dis- 
appointing. _ One must unite the freshness and strength of 
Verzenay with the mellowness of Bouzy, the softness of 
Cramant, and the bouquet of Ay, in order to blend into a 
champagne all the delightful qualities which a connoisseur 
expects to find. During January and February the wine- 
maker mixes in immense casks the wines from different 
vineyards. Wines want character, bouquet, vinosity and 
delicacy, and these qualities can only be secured by the 
mixture of wines possessing these elements individually. 
To make a fine champagne one must know thoroughly the 
characteristics of «the wine of each vineyard, and this re- 
quires a keen sense of smell and taste, and great skill and 
experience. 

The Cuvee. 

Mixing the wines, or as it is called, "Making the Cuvee," 
is done in the early spring by carefully blending wines from 
the different districts in large vats or casks, and it is then 
ready to be put into bottle. 

Bottling. 

By the aid of mechanical apparatus the wine, to which 
is added a certain quantity of cane sugar, is put into new 
and carefully rinsed out bottles; these are corked and the 
cork held in by means of an iron clasp. The bottles are 
immediately stored on their sides in immense cellars, hewn 
from solid chalk. 

Domestic or American Champagne. 

Some good wines are made in the United States from 
grapes, some of which were originally transplanted from 
France, and in many instances they have made remarkable 
progress in their similarity to the imported. 

Serving. 

The process of uncorking this wine is often grossly mis- 
managed. The cork should be slowly and noiselessly ex- 
tracted after, first the wire, and then the string, are entirely 
removed. The glass must be near at hand so that no wine 
may be lost. Care should be taken that the wine flows 
out quietly, and if gently poured on the side of the wine 
glass the ebullition of the wine will be checked and the 
goblet filled without spilling. Do not fill the glass of any 
wine to the brim, but leave a quarter of an inch or more 
free. Rich champagne only requires to be stood in ice up 



to the shoulder of the bottle for not longer than twenty 
minutes, even in the hottest weather. It is important to 
remember that too much icing destroys body and vinosity. 
Served with ice puddings a rich champagne is delicious, or 
even after soup, but it would be considered cruel to provide 
nothing but champagne during the whole of a dinner. Should 
champagne be required between luncheon and dinner, it is 
well to serve a biscuit with it. 



SAUTERNES. 
Un Rayon de Soleil Concentre Dans un Verre (Biarnez). 

The region which produces the celebrated white wines 
universally known under the name of sauternes is situated 
on the left bank of the Garonne, about 35 kilometers south 
of Bordeaux, and includes the communes or parishes of 
Barsac, Bommes, Fargues, Sauternes and Preignac, and a 
part of Saint-Pierre de Mons. 

The country is hilly, admirably exposed to the rays of 
the sun, which explains, to a great extent, the degree of 
maturity the grapes attain. 

The soil is more or less sandy, argillo-sillico-calcareous 
in some parts, argillo calcareous (as at Barsac) or entirely 
argillaceous in others. 

There is no doubt that to this particularly favorable 
soil is due in a great measure the superiority of the Sauternes 
wines, which it is impossible to equal anywhere else, how- 
ever careful the vinification may be. But it is only just to 
add that the selection of the vine plants, the extraordinary 
care bestowed on the culture of the vineyards, the special 
and expensive vinification, contribute to ensure perfection 
in bouquet, color, and finesse in a wine to which no other 
can be compared, for the simple reason that, of its kind, 
there exists nothing like it. 

The appearance of the vineyards in this region differs 
from that of the Medoc, inasmuch as the vines are high; 
the surrounding country in which culture is more varied, is 
hilly and picturesque, the views from some of the heights, 
that, amongst others, on which Chateau Yquem is situated 
extending miles over fertile scenery. 

It would take too much space to describe minutely the 
labor involved in cultivating these vineyards; each season, 
or, more exactly, each day, brings its task, and nothing 
must be neglected, however futile this may appear to the 
uninitiated. 

As before mentioned, the grapes are gathered and pressed 
in a manner peculiar to the district. 

The gathering takes place later than in the Medoc and 
lasts much longer, commencing at the end of September, 



and terminating in the first half of November. The grapes 
are allowed to attain the extreme ^degree of ripeness, and, 
after taking a deep golden color, they finally, under the influ- 
ence of the mycoderma "Botrytis Cinerea," become over-ripe, 
a state absolutely necessary to ensure the quality of the 
future wine. The berry subsequently becomes browned and 
roasted, the skin gets thin and cracks, and a sugary juice 
oozes from it. Little by little, each berry advances to this 
state until the whole bunch forms, so to speak, but one mass 
of juicy fruit. It may easily be imagined how fragile the 
grapes are when they get to this degree of maturity, and 
how, whilst they gain if the weather remains line, they are 
likely to suffer if it becomes rainy. 

The gathering is effected in small quantities at a time, 
and only as each bunch of grapes attains the advanced state 
described above, f Sometimes, and especially in the first 
growths, each berry is gathered separately and more or 
less quickly, according to the weather. When rainy, the 
operations are suspended and resumed when it becomes dry 
again. 

Jt is easy to see that quantity here is sacrificed to quality, 
and that the expenses of wine making, under such circum- 
stances, must necessarily be high. It often requires as many 
as six successive pickings to gather one bunch. The cost 
of cultivating vineyards in the Sauternes district is esti- 
mated to range from 1000 to 1200 francs per hectare, in- 
clusive of grape-picking and purchase of casks; the yield 
per hectare may be roughly estimated at from 4 to 7 hogs- 
heads, according to the vintage. Vintaged by ordinary 
methods, the wines would yield at least one-third more. 

In the superior growths, there are three selections or 
"tries," the first, comprising the berries which have dried 
somewhat after becoming over-ripe, yields what is known as 
"vin de tete." 

The second selection comprises the berries in a some- 
what less advanced state and yields a larger quantity; the 
third includes the remainder of the grapes, which, although 
ripe, have not attained the same degree of maturity as the 
others; the wine pressed from it is called "vin de queue" and 
is relatively unimportant in quantity. 

The grapes are pressed rapidly, so as to prevent the 
wine from taking too deep a color from the skin. The must 
which flows from the press is at once put into casks, where 
the fermentation takes place almost immediately and lasts 
several weeks, the duration depending on the style of the 
wine and on the temperature. 

The quality is approximately judged by the musts, but 
it is only after the first racking, generally when the winter 
is over, that a definite opinion can be formed. Four rackings 
a year are necessary, sometimes five for wines of the first 
picking; a daily inspection, tasting and filling of the casks, are 
requisite to ensure proper treatment. 

8 




"*,, 




^%£* 



The classed growths are sold under their name, Chateau 
Yquem being the first and probably the best known. But 
simply as sauternes, barsac, bommes, preignac, etc., wines of 
the highest grade are sold and fetch high prices, the greatest 
care being bestowed on the small vineyards as on the large 
ones. 

Sauternes — of succeeded vintages — are delicate in flavor, 
of a pale golden color, mellow, rich, bordering on sweetness, 
and have a line, agreeable bouquet; they are hygienic^ not 
heady, and merit the description of perfection in white wines. 

Dr. Mauriac, of Bordeaux, says in one of his works: "The 
great Sauternes white wines, which are of a relatively high 
alcoholic strength, are both tonic and stimulating; consumed 
moderately, they are invaluable to convalescents after a 
severe illness or when it is neces-sary to revive an organism 
extenuated by high fever, hemorrhage, or long fatigue. 

"They are perfect as dessert wines and one or two glasses 
at the end of a meal facilitate digestion and provoke gaiety." 

BURGUNDIES— RED AND WHITE. 

The wines produced in the Province of Burgundy, situ- 
ated in eastern France, viz., in the Cote d'Or, between Macon, 
Baune and Dijon, rank among the best burgundies. They 
contain more tartrates and tannin than clarets, and are al- 
together heavier in body and aroma. 



9 



The best known cheaper qualities are Macon, Baune and 
Beaujolais, and their names indicate generally the district 
of their growth. The better wines are Romanee, Canti, 
Pommard, Chambertin, Nuits and Clos De Vougot, and the 
best known white wines are the Chablis. 

The red burgundies are recommended as blood-making 
wines, especially in cases of general or local anaemia. 

How to Serve Burgundy Wines. 

Red burgundies should be served just as clarets, at the 
dining-room temperature, having been brought from the 
cellar several hours before the meal, after having decanted 
them off their sediment, or by using special baskets in which 
the bottles are laid just as they lay in the bin. 

Burgundy wines in bottle form a sediment, owing to 
maturing, which is more or less abundant, according to the 
growths and ages. This sediment does not impair the quality 
of the wine, provided the bottle is uncorked carefully and 
not shaken so as to disturb the sediment. The cork having 
been drawn, the wine should be carefully decanted while 
holding the bottle up against the light in the same position 
as it was when stored in the cellar. As soon as the sediment 
is nearing the neck of the bottle the decanting must be 
stopped, for the mixing of the sediment with the wine will 
deprive the latter of its bouquet and render it bitter. Bottles 
should never be left uncorked, for the better the quality of 
the wine the more apt it is to become flat. White wines 
should be left in the cellar until needed. Sparkling wines 
should be iced. 

Forming the Sparkle. 

The ferments which existed at the time of the vintage and 
had become dormant during the winter, revive with the first 
warmth of spring, and commence to act afresh. They de- 
compose the natural sugar still remaining from the vintage 
and transform it, as also the cane sugar added at the time 
of bottling, into a supplementary amount of alcohol and 
carbonic acid gas; but this time the gas cannot escape be- 
cause the bottle is hermetically sealed; instead, it mixes thor- 
oughly with the wine, producing that elegant sparkle so well 
known. This fermentation in the corked bottles generates a 
deposit which settles on the lower side of the bottle and 
must be got rid of. This is effected by two operations. 
These are the "mise sur pointe" and the "disgorgement." 

The Mise Sur Pointe. 

The bottles are placed head downward through an in- 
clined plank pierced with holes at an angle of 70 degrees. 
Every day for at- least three months a cellerman, specially 
trained for this kind of work, shakes the bottles lightly 
against the plank with a wrist movement quick and sharp. 
The deposit slowly descends and collects on the cork. 



The Disgorgement. 

The deposit, having settled on the cork, is now ready to 
be extracted. To do this the bottle is first placed head 
downward, to a depth of three inches, in a refrigerating bath 
Under the action of the cold, the deposit congeals in the 
neck of the bottle. The cellerman then takes the bottle out 
of the bath, holds it upright, undoes the clasp and eases the 
cork, which the pressure of the carbonic gas inside eventu- 
ally forces out with a loud report, together with the deposit. 
The wine is then absolutely clear. 

The Liquering. 

After disgorging, the wine has not the least taste of 
sugar, the sugar added at bottling having been completely 
transformed into alcohol and carbonic acid. Whilst in this 
state the wine is known as "brut." To regulate it to the 
client's taste, which varies in different countries, a certain 
quantity of liqueur, composed of sugar candy and wine from 
the finest Champagne vineyards, is added immediately after 
the disgorging. 

The Corking. 

For corking, the best Spanish corks are used and are 
held in by either string and wire or wire muzzle, according 
to the custom of each house. Finally the capsule and label 
are put on and the bottles are packed in cases or baskets 
ready for shipment. 

The cellars are located at Reims, Epernay, Ay, Avize, 
etc., and are well worth seeing. 

FRENCH WINES. 

The word "claret" means a wine of clear, red color. It 
is the English name given to the red wines of France, and 
particularly those grown in the Bordeaux district. 

Chateau wines are those made from grapes of a selected 
character and grown on vineyards of wealthy gentlemen, 
who devote much time and money in their careful cultivation, 
storing and aging. Chateau bottled wines rank very high 
in the estimation of the connoisseur. 

Wines described as bearing the Cachet du Chateau are 
simply those which have the crest or coat of arms bearing 
that name on the label. The caps and corks are likewise 
branded. 

There are hundreds of districts where good wines are 
grown. To enumerate their varieties would fill volumes, 
and with a limited space at disposal it is impossible to 
give more than superficial indication of the best known 
brands. The wines of France have a recognized classifi- 
cation, according to value. 

WINES OF ITALY. 

Italy ranks second in the wine production of the world. 

I T 



Its Brolio is one of the best Italian red wines; it resembles 
Burgundy, but is somewhat drier on the palate. When old 
it is a highly tonic wine. Barbera is another good wine; 
it ranks as good table or dinner wine. Also white Corvo 
Capri, Lacrymae Christi are strong, sweet wines of 
southern Italy. There are many others, both still and 
sparkling, amongst which may be named Moscato Spumante 
(sparkling Moselle flavor). Nebiolo Spumante Valpolicella 
(sparkling) red wine. There is also sparkling Lacrymae 
Christi. 

Italian wines are well known and highly appreciated all 
over the world. 

WINES OF GERMANY. 

German wines are grown principally on the banks of 
the Rhine, and are generally known as Hocks. Those grown 
on the banks of the Moselle are designated as Moselles. 
There are many varieties of German wines, and their names 
denote principally the district of their growth. 

German wines are of great medical value. They are 
strengthening to the action of the heart and diffuse cheer- 
fulness, without leaving adverse results, which more alco- 
holic beverages might produce. Moselle wines especially 
are prescribed by the medical profession as highly beneficial 
in all affections of the liver and kidneys. They are consid- 
ered anti-diabetic in their action and to minimize gouty 
tendencies. 

SWEET BITTERWINES 

French wines have been divided into four distinct classes, 
namely: Red Wines, White Wines, Sparkling Wines and 
Liqueur Wines. In the latter class are included all the 
various aperitifs such as Dubonnet, Amer Picon, Byrrh 
Wine, Absinthe, etc. The red wines of France and those 
of the Medoc or Bordeaux district especially, are tonics, and 
generally recuperative in their action. They contain but a 
moderate amount of tannin, a feeble acidity, and are rich 
in iron, phosphates and phosphoric acid. 

Dubonnet is an appetizer made from a sweet French 
wine, strongly infused with a solution of Peruvian bark. Its 
tonic properties are extensively acknowledged. 

Amer Picon, a French bitters, or aperitif, made from 
French sweet wine infused from bitter herbs. 

Byrrh wine is a high-class appetizing and tonic wine, 
and an exceedingly good stimulant. It is made from old 
wine infused with bitter herbs and quinquinas. With min- 
eral waters it makes a very refreshing drink. 

Absinthe, is a highly aromatic liqueur of an opaline, 
greenish color, and slightly bitter taste. It is distilled from 
bitter herbs, and is considered tonic and stomachic, although 
its excessive use produces a morbid, stupefying condition 
differing from ordinary form of alcoholism. The mode of 



drinking it is by mixing with water, which is poured into it 
drop by drop. 

LIQUEURS 

Benedictine is a high-class liqueur, distilled exclusively 
at Fecamp, Normandy. It was originally made by the 
Benedictine monks, but since the French revolution it has 
been manufactured by a secular company, according to the 
original recipe. Its medicinal properties are of an acknowl- 
edged high order. 

Maraschino is made from cherries griottes, grown chiefly 
in the south of France. It has a unique perfume and an 
agreeable taste. 

Anisette. The basis of this cordial is anis seed. Its 
properties for facilitating digestion and preventing secondary 
fermentation, which causes dyspepsia, are well known and 
acknowledged; it is not only an agreeable but also a salutary 
cordial, known throughout the world. 

Chartreuse is a highly esteemed tonic cordial, obtained 
by the distillation of various aromatic plants and some 
species of nettles growing on the Alps. There are some 
other ingredients and herbs used, but these are a secret 
belonging to the Carthusian monks, from which order the 
name Chartreuse is derived. It was formerly distilled by 
the monks at the monastery of the Grande Chartreuse in 
France, but since their expulsion it has been made at 
Tarragona, Spain, where the order is now established. 

Sloe Gin is a species of the wild damson. It is a dis- 
tillation of unsweetened gin, mixed with an infusion of the 
juice of the sloe berries, and is a delightful cordial. Its 
medicinal attributes are very special, being slightly laxative 
and very soothing in cases of griping pain. With hot or 
cold water it makes a very agreeable drink, and is also used 
in cocktails, fizzes, rickies, daisies, etc. 

Kummel. The foundation of kummel is caraway seed, 
and its dietetic properties are somewhat similar to anisette. 
It is invaluable for indigestion or dyspepsia. It is also 
known in Russia as Alish, and is used there extensively as an 
after-dinner cordial. 

Kirschwasser is a spirituous liqueur obtained by the dis- 
tillation of Switzerland wild cherries. It is distilled chiefly in 
Vosges and in the Black Forest. It is free from sweetness, 
has a delicious flavor of bitter almonds, and is colorless as 
water. 

Creme de Cacao is made from the beans of cacao. The 
chuao, the finest of which come from Puerto Cabello, is re- 
markable for its delicacy and perfume, and adds the most 
delicate effect to the small quantity of alcohol which this 
cordial contains. 

BITTERS. 

Specifically, thev are liqueurs (mostly spirituous") in 
which herbs, generally bitter herbs, are steeped or infused. 

13 



Bitters are appetizers and beneficial for other medicinal 
purposes. 

Angostura is a bitter tonic much used in the West 
Indies as a preventive against malarial fever. It is also 
ased as a flavoring substance for all kinds of drinks, cock- 
tails, etc., to which it imparts a unique flavor. It was orig- 
inally made at Angostura, a city in Venezuela. Now it is 
made at Trinidad by the successors of Dr. Siegert. 

Amer Picon is a French bitters, or an aperitif, made 
from French sweet wine infused with bitter herbs. 

Orange bitters have a bitter-sweet flavor of the juice 
of the orange, and is much used in the preparation of 
cocktails. 

There are many bitters which take their names from 
manufacturers, such as Abbotts, Bookers, Boonekamps, Hos- 
tetters, Pycharni, Fernetbranca, etc. 

Calisaya is a bitter tonic infused with calisaya or 
Peruvian bark. It is an aromatic aperitif appetizer, much 
esteemed in all European cities. It is made in France from 
the finest quality of muscated wine and Peruvian bark. 

VERMOUTH. 

Italian Vermouth is a bitter-sweet wine. Its component 
parts are a muscated wine, aromatized with the infusion of 
herbs and spices and sweetened with pure sugar. It is forti- 
fied with brandy to about fourteen to eighteen per cent. 
Wormwood is one of the chief herbs used in Vermouth, 
and from it takes its name. It is extensively used in the 
preparation of cocktails. 

French Vermouth is made in and around Cette, France. 
The French Vermouth differs from the Italian by being less 
sweet and somewhat lighter in color. In France it is one 
of the chief aperitifs and makes the finest cocktails and 
highballs. 

BRANDIES OR COGNAC. 

Brandy is an abbreviation of Brandy Wine, and is a 
spirituous liqueur obtained by the distillation of wine. The 
name brandy is also given to the distillates from peaches, 
apricots, cider, etc. In England a common kind of brandy 
is distilled from malt liquors, to which the flavor and color 
of brandy are added, and this is called British brandy. 

Cognac brandy is acknowledged the standard, especially 
those produced in the department of Charente, south of 
Cognac, France. 

California brandies are also much appreciated and arc 
increasing in the estimation of the consumer. 

WHISKEY. 

We may take it as an accepted fact that both by custom 
and research it has been found that alcohol in its various 
forms has its legitimate place in the dietary of both healthy 
and diseased organisms. The uncertainty of its effects, how- 
ever, compels the medical profession to require a reliable 

14 



spirit, for unless alcohol is completely el'frninated from the 
organism, its effects, being cumulative, are unsatisfactory; 
their effects increase in geometrical progression with each 
succeeding dose. Care must be exercised therefore in 
selecting whiskey or other spirit for general use. Medical 
opinion seems only to recognize the fact that new whisky 
contains oils which are assumed to be amylic alcohol or 
fusel-oil, and which must be got rid of by rectification or 
age. Little attention is given to the other essential oils, the 
secondary products of the more correct materials of distilla- 
tion. These may be either useful or detrimental in that 
they assist or retard the elimination of the alcohol. 

A properly distilled and well matured whisky made from 
a fully malted barley is the one to be selected. The essen- 
tial oil of malt being a bland and harmless substance, fulfils 
a very useful therapeutic office, as by its diaphoretic action 
upon the skin it promotes and increases excretion, and con- 
sequently mitigates the accumulative effects of the alcohol. 
Both pure malt whiskey as well as genuine cognac brandy 
possess benerlcient qualities in their secondary products, 
the resulting ethers of which have peculiarly pleasing char- 
acteristics. 

Amylic aclohol, on the contrary (the essential oil of grain 
whisky), is poisonous even in minute doses, and is most 
difficult to eliminate from the whiskey by any process. Its 
deleterious effect may be recognized by a paralyzing influ- 
ence upon the skin, which, closing the doors of escape for 
the alcohol when consumed, produces feverish symptoms, 
furred tangue, thirst and headache. Whiskey containing it 
has earned therefore the reputation of being "the Devil in 
Solution." It is also necessary to avoid spirit of any kind 
to which saccharine or other softening ingredients have been 
added. For some reason not apparent in the present state 
of our knowledge of the chemistry of digestion, the tendency 
of sugar to turn acid on the stomach is increased when 
taken in combination with alcohol. 

Alcohol plays an important part in the arrest of phthisis 
— particularly among those who have delicate skins and per- 
spire freely the advantageous effects produced in these cases 
bv the entire abandonment of all medication, and the em- 
ployment of considerable doses of spirit is well established. 

All those cases which are characterized by weakness of 
the heart, failing circulation, inability to take food, loss of 
power of sleep, and exhaustion, come under the category of 
suitable cases in which the best liqueur brandy or fine old 
malt whiskey is indicated as the most suitable form of alco- 
hol that can be used, no matter how much one has to pa}' 
for it. 

The physiological action of alcohol of whatever variety 
is greatly modified by climate, habits of life, and the hourly 
changes in the atmosphere. A humid climate, whether it 
be hot or cold, seems not onlv to tolerate its use, but often 



to require a stimulant; but in dry a,nd hot countries whisky 
should be sparingly used. 

RUM. 

The term rum is an abbreviation of rumbullion. Rum 
is a spirit, distilled from the juice of sugar cane, and also 
from molasses, in countries where sugar cane is not culti- 
vated. 

The best qualities of rum are made in the West Indies 
and are named after the place of manufacture, such as 
Jamaica Rum, Antigura rum, and St. Croix rum. 

New England and Medford rum was one of the chief 
alcoholic drinks of this country, but its consumption has 
considerably diminished through prohibition laws and the 
steady advance oi the use of whisky. The medicinal prop- 
erties of rum are unquestioned, and for home remedies it is 
still in the lead. As a stimulant it is considered most ef- 
ficacious. The Medford rums are also made in Massa- 
chusetts and enjoy great popularity. They are distilled on 
the same principle as New England rums. 

GIN. 

Gin is an aromatic spirit prepared from rye and other 
grain and flavored with the juice of the juniper berry. 

Plymouth is a favorite sweet gin and is known in Eng- 
land as Plymouth gin. 

Domestic gins are becoming more popular at the present 
time than ever before. They are gins distilled in the United 
States and possess all the attributes of the imported, and 
in consequence of the heavy import duty, the price is much 
lower. 

Gordon and High and Dry and Plymouth, are among the 
leading imported gins sold in the United States. 

ALES, BEERS, PORTER, STOUT. 

Ale is a light colored beer made from malt which is 
dried at a low heat. (Pale ale is made from the palest or 
lightest colored malt.) 

Beer is the same as the English word ale, and is the 
common word for all malt liquors. There is, however, a 
specific distinction. Ale is lighter colored than beer of a 
certain strength, made from malt and water. Beer is rather 
darker in color and is made of malt, hops and water. 

Stout means a stouter and heavier quality than porter. 
It is brewed from the high dried malt and is treated in the 
same way as porter. London and Dublin stouts are con- 
sidered the best. 

Root beer is a beverage containing the extracts of 
various roots such as dock, dandelion, sarsaparilla and 
sassafras. 

Ginger ale is an effervescent drink very similar to ginger 
beer. It ranks, however, as an aerated water beverage. 

16 



Malt extracts are concentrated, unfermented infusions 
of malt. They are considered most efficacious in furthering 
nutrition. 

ALCOHOL. 
Alcohol (ethyl) is the distillate, or product, of anything 
containing starch or sugar. It is highly inflammable, and 
burns without smoke or residue. Its normal proof is 
about 192%. 

CELLAR MANAGEMENT. 

Cellar Temperature. 

The most desirable place for the storage of wine _ is 
an underground structure. The walls should be thick, with 
double doors, and the floor dry and concreted. Hot water 
pipes, skylights or badly fitting doors are most detrimental, 
as they are destructive to a uniform temperature. There 
should, however, be an abundance of ventilation, and the 
thermometer kept at about 56 deg. Fahrenheit, which should 
not vary more than 2 or 3 degrees upon either the hottest 
summer or coldest winter day. Excessive heat or cold 
destroys the life of the wine. A flaming gas jet is not ad- 
visable if ventilation is insufficient, because when lighted 
the temperature rises, creating too much heat near the 
top of the cellar, and when extinguished it quickly falls. 

Binning. 

There should be only three tiers or bins in the cellar, 
and the bottles placed in them with their noses inclined, 
if anything, a little downward, in order to ensure the 
corks being always kept wet with the wine. The bottles 
should look as neat and regular as it is possible to make 
them. Carelessness in binning will, of course, lead to much 
breakage. Examine each bottle to see that it is properly 
corked and that there is no leakage before binning away, 
although, perhaps, an infinitesimal leakage may not be det- 
rimental, but perhaps the reverse. The bottles should not be 
laid down in the bin unless in good condition, and if not 
bright must be stood up for twenty-four hours until the 
deposit has been precipitated, to prevent it settling in the 
neck of the bottle and coming into the decanter when 
decanted. Stout young wines of good quality obtain a 
maturity and generous flavor by being binned in places of 
moderate warmth, provided, of course, that they are not 
kept there too long, but champagnes, Rhine wines and 
Moselles should be kept in a cool place. 

Decanting 

Before filling the decanters they should be, of course, 
thoroughly clean inside and out, and the mouth of the wine 
bottle very carefully wiped to remove all the exudation 
which will be found adhering to it: this should ensure the 
wine being served in perfect condition, for even the slight- 

17 



est cloudiness destroys that delicacy of flavor which is its 
chief charm. To extract the cork without shaking the wine, 
the bottle must be taken carefully by the neck with a steady 
hand and the corkscrew inserted in the exact centre of the 
cork with the bottle lying in a horizontal position. 

Use no strainer, but place a candle in such a position 
tha: its light will shine through the wine as it passes be- 
tween the bottle and the decanter. As soon as any sedi- 
ment appears, the operation must be stopped at once so that 
none of it will get into the decanter. 

No wine should be served at table that is defective or 
"corky" (a term to indicate wine that has been tainted by the 
sap of the cork wood), which is easily detected by the 
smell. 

All wines throw a deposit, rich wines more than others. 
The crust of Porf wine of only one or two years' formation 
is naturallly not so firm as that which has been kept tor a 
longer period. Dry wines take longer tt) mature than rich. 

Port wine should be decanted at the bin in the cellar, 
from half an hour to two hours before wanted, the decanter 
being placed in the Dining Room after it is filled, and served 
at the temperature of the room. 

PORT WINE 

In the selection of the Port wine, much depends upon 
the weather, as the physical conditions of those who par- 
take of it must be considered; people accustomed to open 
•air exercise enjoy generous wines, and in warm weather, 
light tawny wine should be preferred. 

In some houses it is customary to drink a vintage Port 
no younger than twenty years in bottle, but there are many 
good wines which mature in from four to six years and ac- 
quire sufficient perfection to satisfy the connoisseur who is 
not too fastidious. If more than one quality of Port wine 
is required, it is better to commence with the richer or 
younger wine and follow with the drier or older. 
CLARETS. 

Clarets do not throw a deposit as quickly as Port wine, 
but the greatest care must be exercised in decanting them 
in order" that they may be served in brilliant condition; 
the sediment being extremely fine, with a bitter flavor, it is 
not easily detected and will entirely spoil the delicacy of the 
wine if mixed with it. 

Clarets moved from one cellar to another, are tempo- 
rarily put out of condition; it is like transplanting a tree 
without giving it time to recover and develop in its new 
soil, therefore, wine always requires to settle down before 
being consumed.. 

Old wines particularly need a rest after a journey, and 
they should always be taken from the cellar direct to the 
Dining Room. This is important, but it is a very general 
^mission in hotels and clubs. 



Claret, to acquire the proper temperature, should be 
stood up in the Dining Room the morning it is to be con- 
sumed, and decanted at least half an hour before serving. 
A full wine may be kept a little longer, as it improves by 
contact with the air. Young or cheap Clarets should also 
be carefully decanted because any sediment coming into the 
glass destroys the character of the wine. 

It is most inadvisable to serve Claret in a decanting 
basket, it should always be decanted, because the last one 
or two glasses invariably run muddy. Claret should, if 
possible, be put on the table at about the temperature of 
the room in which it will be consumed, to preserve the deli- 
cate freshness of the wine. The bouquet escapes when the 
wine is exposed to sudden heat or warmed to excess; this 
bouquet is mainly due to volatile vinous ethers which it is 
most desirable to retain. Clarets of medium quality im- 
prove with age, whereas the lightest table wines may be 
drunk fresh bottled, as is the custom in France; a fine, 
large, thin and white glass being used, and only two-thirds 
filled. 

Sherry and stronger wines are liable to throw a deposit 
in bottle if kept for any length of time; care should there- 
fore be exercised in decanting them or in fact any wine 
in which a sediment may be formed. 

The sound and natural wines of Bourdeaux are refresh- 
ing and appetizing, and are the best type of a universal 
beverage for every day use; no other wines which the 
world produces are capable of yielding such lasting pleas- 
ures to the palate. They have also the additional advantage 
that when mixed with water do not spoil. 

When taken with food they entice the languid palate and 
are admirably adapted for persons of all ages and condi- 
tions, whose occupations tax the brain more than the mus- 
cles, and as they contain only a comparatively small per- 
centage of alcohol have but little tendency to inebriate. 

The dietetic value of Claret has not been over-rated. 
If taken with food it is of service to persons of the gouty 
temperament, as it stimulates digestion and does not create 
acidity. The combination of the various saline ingredients 
with fruit acids, notably the acid tartrate of potash (Cream 
of Tartar) make for its highest value. 

The delicate aroma and delicious flavour of the finer 
sorts of after-dinner Claret give endless delight and satis- 
faction: and there are so many varieties (differing according 
to the vineyards from which they emanate) they afford the 
connoisseur a wide scope for the exercise of judgment in 
selection. 

19 



MOSELLE. 

Moselle as a highly etheral wine is also very useful in 
cases of cerebral and cardiac exhaustion, it stimulates the 
action of the liver and kidneys, and is generally credited 
with being otherwise beneficial. It is said to be anti-dia- 
betic, and does not increase the gouty tendency. 

HOCKS. 

Hocks have great fragrance and vinosity and are pre- 
eminently the wines most suitable for intellectual enjoy- 
ment, as they are particularly exhilarating and increase the 
appetite. Being of light alcoholic strength but rich in vola- 
tile ethers, they are exceedingly efficacious, and do not 
(like Clarets) so quickly spoil after opening. 

The finer qualities widely differ in flavour from each 
other, and being rich in ethers are much valued as a stimu- 
lant in sustaining the nervous force of the heart, while its 
enfeebled muscular tissue has time in which to recuperate. 

For serious nervous prostration their value as a remedy 
can hardly be over estimated; their beneficial effects being 
strikingly exhibited in bringing back a stronger and steadier 
heartbeat, thus calming any attendant irritability which is of 
the utmost importance to the patient. 

SHERRY. 

There are no wines which can compare with genuine 
Sherry, either in generous character, delicacy of flavor or 
dietetic, value. It represents about the highest development 
of quality in wine, is distinguished by freedom from acidity, 
sugar extractive matter, and has a high proportion of vola- 
tile ethers. These compound vinous ethers (to which Wine 
of a certain class and age owes the greater part of its 
flavor and bouquet) have a scarcely less important influence 
in advancing the quality of wine than in providing a valu- 
able stimulant to the vital functions in cases of cerebral 
and cardiac exhaustion. 

It relieves that condition of sleeplessness consequent 
upon slow and inefficient digestion, of old age. It is also 
beneficial in the later stages of severe febrile diseases, with 
great exhaustion and sleeplessness. A really good and pure 
Sherry has the same effect in rapidly restoring strength and 
regularity to the heart's action in certain forms of chronic 
neuroses — also in those severe neuralgic affections which so 
seriously affect the system. 

The older bottled wines and those having the greatest 
amount of ethers are most effective. The finest wine that 
can be procured for money is just that which will give the 
best effect with the least possible delay. It must not be for- 
gotten that the . influence of such wine is entirely distinct 
from that of mere alcohol. 

In Spain, where its qualities are well known, it is regu- 
larly used by physicians as a restorative in cases of collapse 
after surgical operations. 



It should also be mentioned that it is invaluable for use 
as medicine (but not as a beverage) in the wasting dis- 
eases of children, particularly when they lose weight rapidly. 
It is conspicuously useful in such cases when the develop- 
ment of tuberculosis is feared. 

In opposition to a very general idea, it is the opinion 
of Dr. Garrott, confidently confirmed by Dr. Francis E. 
Anstie, in his interesting book, "Uses of Wines in Health 
and Disease," that the non-saccharine or dry Sherries are 
not productive of gout, provided they do not cause any dis- 
turbance of the digestive functions. Dr. Anstine claims that it 
is only the saccharine of alcoholic liquors which develop 
gouty manifestations or evoke the tendency of latent gout 

Port is a valuable medicine, and old crusted Wine a rare 
luxury. 

It represents nearly all the elements of a fine wine, be- 
sides being most agreeable to a refined palate. An old 
bottled wine when judiciously used, with its fine volatile 
ethers, is singularly useful in restoring strength and regu- 
larity to the heart's action, and for certain forms of anemia 
it is nearly always beneficial. A full flavored potent wine of 
moderate age retaining much of the richness of its original 
flavor is for such purposes the best agent, the object being 
to employ only such wine as will exert the maximum of 
good influence upon both appetite and digestion. 

In case of acute hemorrhage even an excessive quan- 
tity of Port Wine administered at the right moment has 
been found to have the result of resurrection from almost 
certain d^ath. 

WHEN AND HOW TO SERVE BEVERAGES. 

Appetizer. — Dry Pale Sherry, plain or with a dash of 
bitters. Vermouth plain or Cocktails. 

With Oysters. — Rhine Wine, Moselle, Dry Sauternes, 
Chablis or Capri. Cool. 

With Soup. — Sherry, Madeira or Marsala. Cool. 

With Fish. — Sauternes, Chablis, Rhine Wine, Moselle 
or Capri, Brolio White. Corvo. 

With Entrees. — Claret or Chianti. Temperature of 
room. 

With Roast. — Claret, Burgundy or Chianti. Tempera- 
ture of room. 

With Game. — Champagne (Cold); Old Vintage Cham- 
pagne. Cool. 

With Game. — Red Burgundy. Temperature of room. 

With Pastry.— Madeira. Cool. 

With Cheese. — Port. Temperature of room. 

With Fruit. — Tokay, Malaga or Muscat. Temperature 
of room. 

With Coffee. — Brandy or Cordials. Temperature of 
room. 

21 



If you do not wish to serve such a variety, use the fol- 
lowing, viz.: 

Either Sherry or Sherry and Bitters, Vermouth or Cock- 
tails as an appetizer. 

Either Rhine Wine, Moselle, Sauternes, Chablis or 
Capri with oysters and fish. 

Either Sherry, Madeira or Marsala with Soup. 

Either Champagne Claret, Burgundy, Chianti or Whis- 
key High Ball throughout the meals. 

Either Brandy or Cordials after dinner. 

Either Ale or stout with oysters, fish, cold meats, steaks, 
(-hops or bread and cheese. 

APPENDIX. 

^here is notliing like good advice if only people will 
tuke it. An intelligent comprehension of the action of the 
various alcoholic liquors will do more to advance the cause 
of temperance than a vigorous adhesion to a dogma. Both 
Wines and Spirits have undoubtedly their legitimate place in 
the sustentation of healthy and diseased organisms and 
forms the commonest of all household remedies for a large 
number of ailments, therefore the few words upon their 
dietetic utility will not have been out of place. 

As a rule the vigorous frame and perfect digestion of 
a healthy young or middle-aged person recpiires only a very 
moderate allowance, but in failing health and disease the 
uses of Wines and Spirits are invaluable and numerous. 
Possibly, however, the differences in their effects are not yet 
understood, either by the public or even by the majority of 
medical men, as their action is greatly controlled by their 
different combinations. 

If taken with suitable food and in proper quantities 
absorption is more gradual, and being diluted, unquestion- 
ably aid the digestion and assimilation of food. Recogniz- 
ing that these are beverages of ordinary life, their selection 
must be carefully made, with a due regard to purity as well 
as to the idosyncrasies of the consumer. 



I 



A CLOVER LEAF. 

In genuine old fashioned American hot weather nothing 
seems to tickle the palate like a good American drink, and 
the kind selected generally indicates the characteristics of 
the person drinking. In winter a man will take almost any- 
thing that happens to be the fad for the moment, whether 
highl}- flavored or not, but in summer the demand is for 
something that will quench the thirst, whether beer, lemon- 
ade or gin rickey or some other beverage. The Clover 
Leaf is said to be popular in the city of brotherly love. 
Certainly it is decorative, for it has a soft orchid color, with 
a rim of white. 

Drink is made of: 
2 teaspoonful of sugar 
100% dry gin 
10% raspberry syrup 
White of an egg 
i sprig of mint. 

Fill glass with cracked ice, shake well, strain in cham- 
pagne glass and serve. 

A SOUL KISS. 

\i spoonful sugar 
50% Byrrh wine 
2 S% r ye whiskey 
25% French Vermouth 
Juice i orange 
Fill glass with ice. 

Shake with shaker and strain top off with fizz water. 

AN ALE CUP. 

Ingredients. — One bottle of Bass Ale, 1 gill of water, 
1 glass of Sherry, the juice of two lemons and the fine 
rind of one, 1 tablespoonful of Castor sugar, a few leaves 
of fresh mint, a pinch of grated nutmeg, crushed ice. 

Method.— -Remove the lemon rind well in thein fine strips, 
put them into a jug, add the sherry, water, lemon juice 
sugar, mint and nutmeg, cover and let the liquid stand for 
20 minutes, strain into a glass jug, add a few pieces of ice 
and the ale, then serve. 

AN OXFORD UNIVERSITY "NIGHTCAP" 

Beat up the yolks of eight eggs with refined sugar pul- 
verized and a nutmeg grated; then extract the juice from 
the rind of a lemon by rubbing loaf sugar upon it, and put 
the sugar with a piece of cinnamon and a quart of Bass & 
Co.'s Barley Wine, or Strong Ale, into a saucepan, place 
it on the fire, and when it boils take it off, then add a single 
glass of gin, or this may be left out, put the liquor into a 
spouted jug, and pour it gradually among the yolks of eggs, 
etc. All must be kept well stirred with a spoon while the 
liquor is being poured in. If it is not sweet enough add 
loaf sugar. 

23 



ABSINTHE. 

(American style.) 
I glass of fine ice 
i pony of absinthe 
Wine glass of water. 

Shake the ingredients until the outside of shaker is 
covered with ice. 

Strain in glass and serve. 

ABSINTHE COCKTAIL. 

One dash bitters 

10% Anisette 

90% Absinthe 

Fill glass with fine ice. 

Shake well, until frapped. Strain in cocktail glass. 

ABSINTHE DRIPPED. 

1 pony of Absinthe. 

Fill the bowl of your absinthe glass (which has a hole 
in the center) with fine ice and the balance with water. 
Then elevate the bowl and let contents drip into the glass 
containing the absinthe until the color shows a sufficiency. 
Pour into a thin bar glass and serve. 

ABSINTHE FRAPPE. 

75% Absinthe 
25% Anisette 
Fill glass with shaved ice. 

Shake well with shaker, strain, fill glass with fizz water. 

ALE BEANIE COCKTAIL. 

50% Irish whiskey 
50% Italian Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

ALEXANDER COCKTAIL. 

(Use bar glass.) 
75% r ye whiskey 
25% Benedictine 
1 piece of ice 
Twist of orange peel. 
Stir and serve. 

ALE SANGAREE. 

Fill up ale glass with ale. 

1 teaspoonful powdered sugar. 

Stir gently, grate a little nutmeg on top and serve. 

AMER PICON HIGH-BALL 

(Use large glass.) 
One piece of ice in glass 
75% Amer. Picon 
25% grenadine. 

Fill glass with fizz water, stir with spoon and serve. 

24 



ANDERSON COCKTAIL 

(Use mixing glass.) 
75% dry gin 
25% Italian Vermouth. 

Fill glass with cracked ice, twist piece of orange peel, 
frappe, strain and serve. 

ANGOSTURA FIZZ. 

(Bar glass.) 
Tablespoon powdered sugar 
Juice half a lemon 
Broken ice 
A Pony bitters 
White of an egg 
Tablespoon of cream. 

Shake well in shaker and serve. 

ANGOSTURA GINGER ALE. 

1 glass ginger ale. 
3 dashes bitters. 

ANGOSTURA GRAPE-FRUIT 

Cut the fruit in half, extract the core or pithy sub- 
stance in the center with a sharp knife, insert the knife 
around the inner edge of the peel and disengage the fruit 
from the peel without removing the fruit or breaking the 
peel, sprinkle plentifully with powdered sugar and dash the 
opening caused by the removal of the core with Angostura 
bitters. Ice well before serving. 

APPLEJACK COCKTAIL. 

One dash orange bitters 
ioo% cider brandy 

2 glass cracked ice, squeeze a piece of lemon peel. 

Stir up with spoon and strain in cocktail glass. 
Drop medium-sized olive in glass and serve. 

APOLLINARIS LEMONADE. 

(Use large glass.) 
One tablespoonful of powdered sugar 
Three lumps of cracked ice 
Juice of one lemon 
One pint Apollinaris water. 
Serve with straws. 

APPLEJACK SOUR. 

One teaspoonful of sugar 
Juice of one lemon 
I glass cracked ice 
ioo% cider brandy. 

Stir with spoon, strain in glass, ornament with fruit in 
season. 

25 



APPLE TODDY. 

i teaspoonful of sugar dissolved in* a little hot water 

100% Applejack 

I of a baked apple 

Fill glass 2-3 full of boiling water, stir, grate nutmeg or 

top, serve. 

ARDSLEY COOLER. 
(Use large thin glass.) 
Large piece of ice 
Large spray of mint 
100% dry gin 
1 bottle imported ginger ale. 

Drink with nose to mint, 

ARF AND ARF. 
i glass porter 
1 glass ale. 

ASTRINGENT. 

75% wine glass Port wine 
25% glass brandy 

3 dashes Angostura bitters 

4 or 5 dashes strong Jamaica ginger. 

Stir gently with spoon and serve with a little nutmeg 
on top. 

AUDITORIUM COOLER. 
Juice of 1 lemon 
10 dashes raspberry syrup 
1 dash Angostura bitters 
1 bottle ginger ale. 

Stir well, ornament with fruit, berries and serve. 

BAGARDIE COCKTAIL 

50% Bagardie rum 
25% Italian Vermouth 
25% French Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

BACHELOR'S ROSE 

Juice of a half a lemon 

Juice of half lime 

Juice of half orange 

White of an egg 

25% raspberry syrup 

75% Sloe gin 

Fill glass with cracked ice. 

Shake well, strain and serve. 

BALLOR COCKTAIL. 
50% Italian Vermouth 
50% brandy 
h glass cracked ice. 

Stir, strain and serve. 

26 



BALTIMORE EGG NOGG. 

Yolk of an egg 

1 tablespoon of sugar 

Add a little nutmeg and beat to a cream 

50% brandy 

25% Madeira wine 

3 lumps of cracked ice 
25% Jamaica rum. 

Fill glass with milk, shake well, strain into large glass 
and serve. 

BAMBO COCKTAIL. 
50% Sherry wine 
50% Italian Vermouth 
Dash of orange bitters 
\ glass of ice. 

Stir, strain and serve. 

BARACCAS COCKTAIL. 

25% Fernet Branca 
75% Italian Vermouth. 

Fill glass with ice, stir, strain and serve. 

BARRY COCKTAIL. 

A very popular drink in 'Frisco. 
Place in a small glass a piece of ice 

4 dashes bitters 
50% Plymouth gin 
50% Italian Vermouth 

1 piece of twisted lemon peel 

5 drops of creme de menthe. 

Stir it well, strain it into a small bar glass and serve 
with ice water. 

B. B. HIGHBALL. 
Juice of 4 orange 
100% Scotch whiskey 

1 piece of ice in glass 

Fill glass with ginger ale. Serve. 

BEALS COCKTAIL. 

50% Scotch whiskey 
25% French Vermouth 
25% Italian Vermouth 

2 glass cracked ice. 

Frappe and serve in bar glass. 

BEEF TEA. 

2 teaspoonful of beef extract 

Fill glass with hot water, season with celery salt. 
Stir well and serve. 

BICARBONATE OF SODA. 

1 teaspoonful of bicarbonate of soda 

2 glass of water. 

Stir and serve. 

27 



BIJOU COCKTAIL. 

(Use large glass.) 
1 glass filled with shaved ice 
50% green Chartreuse 
40% Italian Vermouth 
10% dry gin. 

Stir well with spoon, and after straining in cocktail 
glass add cherry or small olive, and serve after squeezing 
lemon juice on top. 

BILLIN COCKTAIL. 

60% Sloe gin 
40% Plymouth gin 
Fill glass with broken ice. 
Stir, strain and serve. 

BISHOP. 

1 teaspoonful of sugar 

Juice of 2 lemon 

Juice of i orange 

1 glass of fine ice 

Fill glass with Burgundy 

Dash of Jamaica rum. 

Stir well, dress with fruits in season, and serve with 
straws. 

BISMARCK COCKTAIL. 

Two dashes Palmo bitters 

One dash Absinthe 

50% Italian Vermouth 

50% rye whiskey 

Piece of ice in glass 

Twist of orange peel. Serve. 

BLACK HAWK COCKTAIL. 

50% rye whiskey 

50% Sloe gin 

Fill glass with ice. 

Stir, strain and serve in cocktail glass. 

BLACKTHORNE COCKTAIL. 

Fill mixing glass 2-3 full fine ice 

1 teaspoonful of syrup 

\ teaspoonful of lemon juice 

2 dashes orange bitters 
50% Italian Vermouth 
2 dashes bitters 

50% Sloe gin. 

Stir ingredients thoroughly and strain in cocktail glass 
ana serve. 

28 



BLACK STRIPE. 

Use a whiskey glass, with enough Jamaica rum to cover bot- 
tom of glass 

i tablespoonful New Orleans molasses. 

Place spoon in glass; hand rum bottle to customer and 

allow him to stir and help himself. 

BLUE BLAZER. 

(Use 2 metal mugs or 2 heavy bar glasses.) 
2 tablespoonful sugar, dissolved in a little water 
i wine glass of Scotch or rye whiskey. 

Set the liquid on fire, and while blazing pour three or 
four times from one to the other. This will look like a 
stream of fire; twist a piece of lemon peel on top, with a 
little grated nutmeg and serve. 

BOGERZ COCKTAIL. 

Juice of half a lime 
75% dry gin 
25% French Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

BONNETT COCKTAIL. 

Juice of one lime 

50% . Benedictine 

50% Italian Vermouth 

1 piece of ice 

1 slice of pineapple. 

Stir, top off with carbonic and serve. 

BORNNS' COCKTAIL. 

1 dash brown Curacao 
50% dry gin 
50% Italian Vermouth. 
Stir, strain and serve. 



BOSTON COOLER. 

One bottle imported ginger ale 
One bottle domestic sarsaparilla. 

BOTTLE OF COCKTAILS. 

(For parties.) 
1 bottle rye whiskey 
1 bottle Italian Vermouth 
1 pony glass of Curacao 
1 pony glass of Boker's bitters 
Mix well together 
Funnel i full of fine ice. 

Pass liquor through ice into bottle. Cork well, keep on 
ice until ready to serve. 

29 



BOWL OF EGG NOGG. 

(For parties.) 
i lb. of sugar 
10 eggs. Yolks should be separated. Beat yolks with sugar 

until dissolved. 
Pour in I pt. Martell brandy 
i wine-glass of Jamaica rum 
3 qts. of rich milk. 

Mix ingredients well with a ladle and stir continually 
while pouring in milk, to prevent from curdling. Then beat 
whites of eggs and put on top of mixture. Serve. 

BRANDY BURNED WITH PEACH. 

(Use small bar glass.) 
i wine glass of brandy 
J tablespoon sugpar 
Burn brandy and sugar together in a saucer. 

Place 2 or 3 slices dried peach in a hot stem glass; pour 
the burned liquid over it; grate a little nutmeg over it and 
serve. This is a Southern concoction. 

BRANDY CHAMPRELLE. 

(Use sherry glass.) 
25% Curacao 
25% Chartreuse 
25% Anisette 

25% Kirschwasser or brandy 
2 dashes of Angostura bitters. 

Attention should be paid to prevent from mixing. 

BRANDY COCKTAIL. 

1 dash Angostura bitters 

100% brandy 

1 glass cracked ice. 

Stir, strain and serve. 

BRANDY CRUSTA. 

25% of Maraschino 
75% brandy 
Juice of one lemon 
Fill glass with ice. 

Shake, strain in glass, and trim with fruit in season. 

BRANDY DAISY. 

1 teaspoonful sugar 

Juice I lemon 

Juice I orange 

Juice h lime 

25% raspberry syrup 

75% brandy 

Fill glass with cracked ice. 

Shake and strain. Fill with fizz water and serve. 

30 



BRONX TERRACE. 

Juice of I lime 

50% dry gin 

50% French Vermouth 

Fill glass with ice. 

Shake and strain, serve in cocktail glass. 

BROOKLYN COCKTAIL. 

1 dash Amer. Picon bitters 
1 dash Maraschino 
50% rye whiskey 
50% Italian Vermouth 
Fill glass with ice. 

Stir and strain. Serve. 

BRUT COCKTAIL. 

Use mixing glass full of shaved ice 

1 dash bitters 

10% glass Amer. Picon 

90% glass of French Vermouth. 

Stir well, strain into a cocktail glass and serve. 

BUTCHER COCKTAIL. 

50% Scotch whiskey 
25% dry gin 
25% Italian Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

BYRRH COCKTAIL. 

25% French Vermouth 

25% rye whiskey 

50% Byrrh wine 

i glass fine ice 

Stir with spoon until cold 

Strain in cocktail glass. 

Squeeze a piece of orange peel on top and serve. 

BYRRH WINE DAISY. 

Juice of quarter of an orange 

Juice of half a lemon 

10% raspberry syrup 

90% Byrrh wine 

Fill glass with broken ice. 

Shake, strain, fill glass with fizz water. 

BYRRH WINE RICKEY. 

One piece of ice in glass 

Juice i lime; drop squeezed lime in glass 

100% Byrrh wine. 

Fill glass with fizz water, stir with spoon and serve. 

31 



BRANDY AND GINGER ALE 

i lump of ice 
100% brandy 
Bottle of ginger ale 
Mix with spoon. 

Care should be taken that ale does not foam over the 
top. 

BRANDY AND SODA. 

3 lumps of broken ice 
100% brandy- 
Bottle of plain soda water. 

Stir well with a spoon. 

(This is a delicious summer drink.) 

BRANDY FIX. 

i teaspoonful of sugar 
Juice of one lime 
i pony pineapple syrup 
2 dashes of Chartreuse 
Fill glass with cracked ice. 
ioo% brandy. 

Stir with spoon, ornament with grapes and berries in 
season, serve with straw. 

BRANDY FIZZ. 

i teaspoonful of sugar 
Juice of one lemon 
ioo% brandy 
Fill glass with ice. 

Shake well with shaker, strain in glass, fill with seltzer 
water and serve. 

BRANDY FLIP. 

i teaspoonful of sugar 

i fresh egg 

ioo% brandy 

i glass cracked ice. 

Shake well with shaker, strain and grate a little nutmeg 
on top and serve. 

BRANDY FLOAT. 

Fill pony glass with brandy, place whiskey glass over 
pony of brandy, \ glass of water, then withdraw pony glass, 
allowing the brandy to float on top of the water. 

BRANDY HIGH-BALL. 

i piece of ice in a glass 
ioo% of brandy. 

Fill with fizz water and serve. 

32 



BRANDY JULIP. 

Yz teaspoonful of sugar 

Add a little water to dissolve sugar 

Four sprigs of mint 

100% brandy 

i dash of Jamaica rum 

Fill glass with ice. 

Trim with fruits in season and serve with straws. 



BRANDY PUNCH. 

2 tablespoonsful of sugar 
A little water to dissolve sugar 
25% syrup 
100% brandy 

2 glass cracked ice. 

Shake and strain. Trim with fruit in season. Serve 
with straws. 

BRANDY RICKEY. 

One piece of ice in glass 

Juice of half lime 

Drop squeezed lime in glass 

100% brandy 

Fill glass with fizz water. 

Stir with spoon and serve. 

BRANDY SANGAREE. 

1 teaspoonful of sugar 
75% brandy 
25% Port wine 
Fill glass with ice. 

Shake, strain and serve. 

BRANDY SCAFFA. 

(Use sherry glass.) 
I glass raspberry syrup 
4 glass Maraschino 
1 glass green Chartreuse. 

Top off with brandy and serve like Pousse Cafe. 

BRANDY SMASH. 

\ teaspoonful of sugar 

3 sprigs of fresh mint 
100% brandy. 

Fill glass with shaved ice and stir well with spoon, 
ornament with fruit in season and serve. 

33 



BRANDY SOUR. 

\ teaspoonful of sugar 

Juice of \ lemon 

Add a little water to dissolve sugar. Stir well with spoon 

1 00% brandy 

£ glass fine ice. 

Shake, strain in glass and serve with slice of orange. 

BRANDY TODDY. 

Put in a whiskey glass: 

1 teaspoonful of sugar dissolved in a little water 

1 small piece of ice. 

Hand the bottle of brandy to the customer and let him 
help himself. 

BRONX COCKTAIL. 

50% dry gin 
25% French Vermouth 
25% Italian Vermouth 
Twist of orange peel. 

Fill glass with ice, shake and strain, serve. 

CALISAYA COCKTAIL. 

100% Calisaya 

\ glass cracked ice. 

Stir, strain and serve. 

CALIFORNIA SHERRY COBBLER. 

Large bar glass half full of ice 

h tablespoonful of sugar 

1 pony pineapple syrup 

1 wine glass California sherry 

1 dash bitters. 

Stir well, fill up with ice, dress with fruit, dash Port wine 
on top, serve with a straw. 

CAMPILL COCKTAIL. 

1 dash Absinthe 
50% rye whiskey 
25% French Vermouth 
25% Italian Vermouth. 

Fill glass with cracked ice, stir, strain and serve. 

CANADIAN FIZZ. 

i teaspoon of sugar 

50% dry gin 

Juice of 1 lime 

1 fresh egg 

Fill glass with fine ice. 

Shake well with shaker, strain, top off with fizz water and 
serve. 

34 



CATAWBA COBBLER. 

i teaspoon of sugar 

2 wine glasses of Catawba wine 

Fill glass with fine ice. 

Dress with fruits in season, and serve with straws. 

CUSHMAN COCKTAIL. 
25% French Vermouth 
75% dry gin. 
Fill glass with ice, shake, strain and serve. 

CURACAO PUNCH. 

Use large bar glass half full of ice 

1 tablespoon powdered sugar 
3 or 4 dashes lemon juice 
50% brandy 

30% Curacao 
20% Jamaica Rum 

2 dashes bitters 

\ glass carbonated water. 

Stir well with spoon, till up with ice, dress with fruits, 
serve with straws. 

COTTON COCKTAIL. 

1 dash of Absinthe, 

2 dashes Orange Bitters 
Twist of lemon peel, 
50% Rye Whiskey, 
25% French Vermouth, 
25% Italian Vermouth. 

Fill glass with broken ice, stir, strain and serve. 

CREME DE MENTHE HIGHBALL 

1 piece of ice in glass, 
100% Creme De Menthe 
Fill glass with fizz water, serve. 

CLARENDON COCKTAIL. 

Mint mulled 

Juice of half a lime 

100% dry gin 

1 bottle Ginger Ale. 

Stir slowly and serve. 

CLEAVES DELIGHT. 

50% Grenadine, 
50% Italian Vermouth, 
1 piece of ice in glass. 
Stir and serve. 

35 



CHAMPAGNE FRAPPE. 

Place the bottle in a Champagfte cooler, fill with shaved 
ice and salt. Turn the bottle for twenty minutes or until 
the wine becomes almost frozen. 

CIDER CUP. 

i qt. Cider, 
i pony of Brandy, 
i pony of Curacao 
i pony of Maraschino, 
i sliced orange, 
i sliced lemon 

i bottle of Club soda or syphon. 

Place large piece of ice in punch bowl, stir well together, 
add Mint and serve. 

COCKTAIL A LA FUREY 

(Use Schoppen glass.) 
Fill i glass with Carbonic 
Use mixing glass 
75% Holland gin 
10% Italian Vermouth 
15% French Vermouth 
Fill glass with broken ice. 

Shake, strain on top of 1 glass of Carbonic and serve. 

CHAMPAGNE PUNCH. 

(Use punch bowl.) 
4 lumps of sugar 
2 ponies of Curacao 
1 qt. of Ruinart champagne 
Bottle of club soda 
Juice of 1 lemon 
Stir with ladle 
1 large piece of ice. 

Trim with fruits in season. 

CHAMPAGNE SOUR 

1 lump of sugar 

Juice of i lemon 

Fill glass with champagne. 

Stir well, ornament with fruits in season. 



CHAMPAGNE VELVET. 

For this drink a bottle of champagne and a bottle of 
porter (both cold) must be used. Fill the goblet half full of 
porter and balance with champagne, stir with a spoon slowly 
and carefully and serve. 

36 



COFFEE COCKTAIL. 

h teaspoonful of sugar 

i egg 

50% Port wine 

50% brandy 

Fill glass with cracked ice. 

' Shake well, strain and serve. 

CHOCOLATE PUNCH. 

Use large bar glass 2-3 full of fine ice 
£ tablespoon sugar 
50% Port wine 
50% Curacao 

1 egg and (ill glass with milk. 

Shake thoroughly, strain into a punch glass and grate a 
little nutmeg on top and serve. 

CHRISTIE COCKTAIL. 

2 dashes Peychard's bitters 
50% dry gin 

50% French Vermouth 
Fill glass with ice. 

Stir, strain in glass and serve. 

COFFEE KIRSCH. 

(Use wine glass.) 
£ spoon of sugar 
1 pony of Kirschwasser 
50% cold black coffee 
1 dash of brandy 
Fill glass with fine shaved ice. 

Frappe and strain in wine-glass and serve. 
(After dinner.) 

CINCINNATI COCKTAIL. 

\ glass of beer, fill up with soda or ginger ale. This is 
a palatable drink for warm weather. 

CLARET COBBLER. 

1 teaspoonful of sugar 

2 slices of orange 
2 slices of lemon 

2 glass of cracked ice 
Fill glass with claret. 

Stir well with spoon, ornament with fruits in season, 
serve with straws. 

CLARET LEMONADE. 
2 teaspoonfuls of sugar 
Juice of 1 lemon 
i glass cracked ice 
I glass of water. 

Shake well, dress with fruits in season, fill with claret, 
pour slowly, so it floats on top. Serve with straw. 

37 



CLARET PUNCH. 

i tablespoonful of sugar 

Squirt of seltzer 

Juice of 2 lemon 

Half glass of cracked'ice 

Fill glass with claret. 

Stir well, and ornament with fruits in season. 

COLUMBUS COCKTAIL. 

60% Italian Vermouth 
40% Hostetter's bitters 
Fill glass with ice. 

Frappe, strain and serve. 

CONEY COCKTAIL. 

50% Italian Vermouth 
50% dry gin 
i glass fine ice. 

Frappe, strain and serve. 

CONSOLIDATED COCKTAIL. 

75% Gordon gin 

25% Italian Vermouth 

Fill glass with ice. 

Shake well, strain and serve. 

CREME DE MENTHE ON ICE. 

Have the cocktail glass filled with fine ice 
Fill up with Creme de Menthe. 
Serve with straws. 

CRIS COCKTAIL. 

2 dashes Maraschino 
50% French Vermouth 
50% dry gin 
Fill glass with ice. 

Stir, strain and serve. 

CHAMPAGNE CUP. 

1 quart Champagne 

1 pony of brandy 

1 pony of Curacao 

1 pony of Maraschino 

1 sliced orange 

1 sliced lemon 

Place large piece of ice in punch bowl. 

1 bottle of club soda or syphon 

Stir well together, add mint and serve. 

38 



CLARET CUP. 

i qt. of claret 

i tablespoonful of sugar 

i pony of brandy 

i pony of Curacao 

i pony of Maraschino 

i pony of Jamaica rum 

i sliced orange 

I sliced lemon 

i bottle of club soda or syphon 

Place large piece of ice in punch bowl. 

Stir well together, add mint and serve. 

CLOVER LEAF COCKTAIL. 

White of i egg 

Juice £ lemon 

i tablespoon Grenadine 

100% dry gin 

i sprig fresh mint. 

Fill glass with broken ice, shake, strain and serve. 

COOK COCKTAIL. 

Juice i lemon 
75% dry gin 
25% Maraschino 
White of 1 egg. 

Fill glass with broken ice, shake, strain and serve. 

COGNAC A LA RUSSE. 

1 pony of Cognac 
1 slice of lemon 
Place on top of glass. 

h cup of sugar on top and serve. 

CHOCOLATE COCKTAIL. 

Yolk of 1 egg 

50% yellow Chartreuse 

i teaspoon of powdered sweet chocolate 

Fill glass with cracked ice. 

Shake with shaker, strain and serve. 

CLIFTIN COCKTAIL 

1 dash Angostura bitters 

1 dash Curacao 

50% Italian Vermouth 

50% rye whiskey 

h glass cracked ice. 

Stir, strain and serve. 

39 



DUBONNET COCKTAIL 

100% Dubonnet 
Fill glass with ice. 

Twist of orange peel, shake, strain and serve. 

DORR COCKTAIL. 

30% French Vermouth 
60% dry gin 
to% Italian Vermouth 
Twist of orange peel 
i glass fine ice. 

Shake, strain and serve. 

DRY MARTINI COCKTAIL. 

50% dry gin 
50% French Vermouth 
Fill glass with cracked ice. 
Stir, strain and serve. 

DUNHAM COOLER. 

(Use large glass.) 
Peel of orange (in one long string.) Place in glass 
\ glass of fine ice 
Juice of 1 orange 
100% rye whiskey. 
1 bottle imported ginger ale. 
Stir slowly and serve. 

DANIEL WEBSTER PUNCH. 

(For 12 persons.) 
Juice 12 limes 

Add granulated sugar sufficient to make paste 
1 pt. St. Croix rum. 
Let it mull for 12 hours 
Large block of ice 
Add 1 qt. Champagne 

DEVIL'S COCKTAIL. 

10% Devil bitters 
90% French Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

DEAN COCKTAIL. 

i dash Amer. Picon 
1 dash Maraschino 
50% Italian Vermouth 
50% rye whiskey 
Fill glass with ice. 

Stir, strain in glass and serve. 

40 



DOGS' DAYS. 

100% Scotch whisky 
i bottle ginger ale. 

2 slices of orange and serve. 



i Cliqnot 

2 Pommery 

3 Ruinart. 



DONNELLY'S. 



EDNER COCKTAIL. 



50% St. Raphael 

50% dry gin 

Twist of orange peel. 

Fill glass with cracked ice, stir, strain and serve in cock- 
tail glass. 

EVAN'S COOLER. 

Use large, thin glass 
Wine glass of Claret 
Bottle of imported ginger ale. 
Serve. 

EGG LEMONADE. 

Use large bar glass 2-3 full of fine ice 
r tablespoon powdered sugar 
Juice of 1 lemon 
1 fresh egg. 

Fill up glass with water, shake thoroughly, strain into 
a thin lemonade glass and serve. 



EGG NOGG, PLAIN. 

1 tablespoonful of sugar 

1 fresh egg 

100% brandy 

1 dash Jamaica rum 

I glass of cracked ice. 

Shake well, strain, grate nutmeg on top and serve. 



EGG PHOSPHATE. 

1 teaspoonful of sugar 
t fresh egg 
Juice of 1 orange 
3 dashes of phosphate 
1 glass of cracked ice. 

Shake well with shaker, strain and serve. 



41 



EGG SOUR. 

i teaspoonful of sugar 
Yolk of i egg 
Juice of \ lemon 
i dash Curacao 
100% Martell brandy 
i glass cracked ice. 

Shake well with shaker, strain and serve. 

ELK'S DELIGHT. 

Juice of £ orange 

Juice of 2 lemon 

100% pure grape juice 

i teaspoonful powdered sugar 

i dash bitters. 

Cracked ice to half fill glass, plain water to finish, shake, 
serve in 12 ounce lemonade glass. Garnish with slice of 
orange and cheries. 

EVANS COCKTAIL. 

1 dash of apricot brandy 

1 dash of Curacao 

1 dash of bitters 

100% rye whiskey 

Fill glass with cracked ice. 

Stir well, strain and serve. 

EVANS SHANDY GAFF. 

(In glass pitcher.) 

1 large piece of ice in pitcher 

2 bottles ginger ale 
2 glasses of claret. 

Dress with fruit in season and serve. 

FARMERS' COCKTAIL. 

1 dash of Angostura bitters 
50% dry gin 

30% French Vermouth 
20% Italian Vermouth 
1-3 glass cracked ice. 

Frappe, strain and serve. 

FINE LEMONADE FOR PARTIES. 

2 lbs. of granulated sugar 

Grate the rind of ten lemons over sugar. Rub in with 
sugar until the oil is absorbed 
Add 1 gallon of boiling water. 

Stir until sugar dissolves, cool, place large piece of ice 
in bowl, strain through cloth, ornament with fruits in season. 

42 



FISH HOUSE PUNCH. 

1-3 pint lemon juice 

I pound powdered sugar, dissolved in sufficient water 
h pint brandy 
i pint peach brandy 
I pint Jamaica rum 
4 tablespoons Angostura bitters 
2\ pints cold water. 
Ice and serve. 

FRANK HILL COCKTAIL. 

50% cherry brandy 
50% brandy 
Twist of lemon peel 
\ glass of cracked ice 

Shake well in shaker, strain into cocktail glass and 

FREEMAN'S BLISS. 

( In glass pitcher.) 
t bottle of Moselle wine 
1 pint German seltzer 
i large piece of ice in piicher. 

Dress with fruits in season and serve. 

FRENCH FLAG. 

(After dinner cordial.) 
1-3 grenadine 
1-3 Maraschino 
1-3 Creme de Yvette. 

FAIRBANKS COCKTAIL. 

1 dash Roker's bitters 
90% rye whiskey 
10% apricot brandy 
\ glass of fine ice. 

Shake, strain and serve. 

FANCY BRANDY, GIN AND WHISKEY COCKTAILS. 

1 dash of syrup 

1 dash of Angostura bitters 

1 dash Curacao 
100 brandy 

Gin or whiskey 
\ glass of fine ice. 

Shake and strain, twist a piece of lemon peel and serve. 

FANCY WHISKEY SMASH. 

Use large bar glass half full of ice 

2 teaspoons sugar 

1 wine glass carbonated water 

3 sprigs of mint, pressed 
1 wine glass whiskey. 

Stir well, fill up with ice, trim with fruit and serve. 

43 



GIN AND CALAMUS. 

(Use whiskey* glass.) 
Two or three small pieces of calamus root should be 
placed in a bottle of gin until the essence has been extracted. 
To serve, hand out glass with the bottle, allow customer to 
help himself. 

GIN AND MILK. 

(Use whiskey glass.) 
Hand out glass with spoon in and bottle of gin, allow 
customer to help himself, then fill up glass with cold milk. 

GIN AND MOLASSES. 

(Use whiskey glass.) 
Put enough gin in glass to cover the bottom, drop one 
tablespoon of New Orleans molasses, place spoon in glass, 
and allow customer to help himself from gin. bottle. Use 
hot water to cleanse glass. 

GIN AND TANSY. 

(Use whiskey glass.) 
This is an old-fashioned and excellent tonic. It is pre- 
pared by steeping a bunch of tansy in a bottle of Holland 
gin, which will extract the essence; when serving, set the 
glass, with the lump of ice, before the customer, allowing 
him to help himself. 

GIN SANGAREE. 

Prepare this drink same as Brandy Sangaree, substituting 
gin instead of brandy. 

GIN SMASH. 

t teaspoon of sugar 

2 sprigs of mint 

Dissolve with little water 

100% dry gin 

£ glass cracked ice. 

Stir well, serve in old fashioned cocktail glass. 

GIN SOUR. 

I teaspoon of sugar 
ioo% dry gin . 
Juice of i lemon 
h glass of cracked ice. 

Shake, strain, slice of orange and serve. 

44 



GLASGOW FLIP. 

25% raspberry syrup 
r fresh egg- 
Juice of 1 lemon 
1 lump of ice 

Fill glass with ginger ale. 
Stir and serve. 

GIN TODDY. 

(Use whiskey glass.) 
h teaspoon of sugar, dissolve well in a little water 
1 or 2 lumps of broken ice 
1 wine glass Holland gin. 

Stir up well and serve. 

The proper way to serve this drink is to dissolve the 
sugar with a little water, put the spoon and ice into the glass, 
and hand out the bottle of liquor to the customer to help 
himself. 

GOLDEN FIZZ. 
I tablespoonful of sugar 
Juice of 1 lemon 
100% of whiskey 
Yolk of 1 Egg 

1 glass of fine shaved ice. 

Shake well in shaker, fill glass with fizz water mix well 
with spoon and serve. 

GRAHAM COCKTAIL. 

25% Fernet Branca 
75% Italian Vermouth 
i glass of ice. 

Shake, strain and serve in cocktail glass. 

GUGGENHEIMER COCKTAIL. 

2 dashes Fernet Branca 
100% Italian Vermouth 

i glass cracked ice. 

Shake, strain and serve. 

GUM SYRUP. 

Take 15 pounds loaf or granulated sugar 

1 gallon of water. 

Boil for 8 or to minutes, then add enough water to make 

2 gallons. 

GIN BUMP. 
(Use highball glass.) 
1 piece of ice in glass, 
Squeeze half of lime in glass 
100% gin 

Fill glass with ginger ale. 
Stir and serve. 

45 



GRENADINE HIGHBALL 

i piece of ice in glass 

100% Grenadine 

Fill glass with fizz water, serve. 

GIN CRUSTA. 

Peel of i lemon in long string 
Place in glass 
h glass of fine ice 
i dash of bitters 
Juice of i lemon 
Dash of Maraschino 
100% dry gin 
And serve. 

GIN DAISY. 

Juice of i lemon 

50% dry gin 

50% raspberry syrup 

Fill glass with fin« ice. 

Shake with shaker, strain in glass, fill with siphon and 
serve. 



GIN FIX. 

2 teaspoonfuls of sugar 
Juice of \ lemon 
Squirt of seltzer 
Fill glass with ice 
100% dry gin. 

Stir well, ornament with fruits in season and serve. 



GIN COCKTAIL. 

1 dash bitters 
100% dry gin 
\ glass cracked ice. 

Stir and strain, twist a piece of lemon peel and serve. 

GIN PUNCH. 

(Use large bar glass half full of ice.) 
1 tablespoon raspberry syrup 

1 tablespoon powdered sugar, dissolve in seltzer 
ii wine glasses of Holland gin 

3 or 4 dashes lemon juice 
t slice of orange, cut up 

2 dashes Maraschino. 

Fill up with ice, shake well, and dress with pineapple and 
berries. 



46 



GIN RICKEY, 
i piece of ice in glass 
Juice of half a lime 
Drop squeezed lime in glass 
100% of dry gin 
Fill glass with fizz water. 

Stir with spoon and serve. 



GIN FIZZ. 



i teaspoonful of sugar 

Juice of i lemon 

r dash cream 

ioo r ^ gin 

Fill glass with fine ice. 

Shake, strain, fill glass with fizz water and serve. 

GIN HIGH-BALL. 

i piece of ice in glass 
100% dry gin. 

Fill glass with fizz water, stir and serve. 

GIN JULIP. 

h tablespoonful of sugar 
3 sprigs of mint 
i glass of fine ice 
100% dry gin. 

Stir well, trim with fruits in season and serve 

HALF AND HALF 

Mix half ale or beer and porter together. 
This is the American style. 

HOCK COBBLER 

Prepared same as Claret Cobbler, substituting Hock wine 
instead. 

HOLSTEIN COCKTAIL 

i dash Amer. Picon 

50$ Cognac 

5<)S' Blackberry brandy. 

Frappe, strain and serve. 

HAMERSLEY COCKTAIL 

1 of an orange 

2 dashes Maraschino 
25% Italian Vermouth 
75% dry gin. 

Frappe, strain in glass and serve. 

47 



HONOLULU COCKTAIL 

(Use star champ^ge glass.) 
i small piece of ice 
3 clashes bitters 
100% whiskey. 

Fill almost up to top of glass with seltzer, then drop 
in small spoon of sugar and stir, drink while effervescing. 

HORSES NECK 

(Large thin glass.) 
2 dashes lemon juice 

Peel a lemon in a long string, place in glass, fill glass with ice 
i bottle of ginger ale. 
Serve. 

HOT-BRANDY SLING 

i teaspoonfnl of sugar 
ioo% brandy. 

Fill glass with hot water, grate nutmeg on top and serve. 

HOT SCOTCH 

r lump of sugar 
i dash of bitters 

1 glass boiling water 
ioo% Scotch whiskey. 

Place piece of lemon peel in glass, a few cloves and serve. 

HOT SCOTCH TODDY 

2 teaspoonfnl of sugar 
Dissolve with a little hot water 
ioo% Scotch whiskey. 

Stir, grate a little nutmeg on top and serve. 

HOT SCOTCH WHISKEY SLING 

h lump of sugar 
1 glass hot water 
i piece of lemon peel 
too% Scotch whiskey. 

Grate a little nutmeg and serve 

HOT SPICED RUM 

t lump sugar 

y 2 teaspoonfnl mixed allspice 

Dissolve with a little hot water 

ioo% Jamaica rum 

Fill glass with hot water. 

Stir, grate a little nutmeg and serve. 

48 



HUNTER COCKTAIL 

75% r y e whiskey 
25% cherry brandy. 

Fill glass with ice, stir, strain and serve. 



HAMILTON COCKTAIL 

75% Byrrh wine 
25% Scotch whiskey 
Fill glass with broken ice. 
Stir, strain and serve. 



HOT GIN SLING 

1 lump of sugar, dissolved in hot water 
100% Holland gin 
Fill with hot water. 

Stir well, grate nutmeg on top, add a slice of lemon. 



HOT IRISH PUNCH 

2 lumps of sugar 

Juice of \ lemon 

Dissolve in a little hot water 

100% Irish whiskey 

Fill glass with hot water. 

Stir well, place slice of lemon on top, grate nutmeg and 
serve. 



HOT LEMONADE 



1 tablespoonful of sugar 
Juice of 1 lemon 
Fill with hot water. 

Stir well and serve. 



HOT MILK PUNCH 

1 tablespoonful of sugar 

50% Jamaica or Medford rum 

50% brandy 

Fill glass with boiling hot milk. 

Stir well, and grate a little nutmeg on top and serve. 



HOT RUM 

1 lump of sugar, dissolved in a little hot water 
100% Jamaica rum 
Fill with hot water. 

Stir well, grate a little nutmeg and serve. 

49 



HUDSON COCKTAIL 

3 dashes of orange bitters 
50% Holland gin 
50% French Vermouth 
Fill glass with broken ice. 

Stir, strain and serve with olive. 



HOCK COBBLER 

1 teaspoonful of sugar dissolved in a little water 
1 wineglass of Hock wine 

Fill with line ice, stir and dress with fruits in season, 
serve with straw. 



HOT EGG NOG 

1 tablespoonful of sugar 

1 fresh Qgg 

100% brandy 

Fill glass with hut milk. 

Shake thoroughly with shaker, strain, grate nutmeg on 
top and serve. 



IMPROVED MANHATTAN COCKTAIL. 

1 dash bitters 
1 dash Maraschino 
50% rye whiskey 
50% Italian Vermouth 
J glass cracked ice. 

Stir, strain and serve. 



IMPROVED MARTINI COCKTAIL. 

1 dash orange bitters 
Dash Maraschino 
50% Italian Vermouth 
50% dry gin 

Fill glass with cracked ice. 
Stir, strain and serve. 



IRVING COCKTAIL. 

50% dry gin 

40% French Vermouth 

10% Calasaya 

Slice of orange 

Fill glass with ice. 

Frappe, strain and serve. 

50 



ISABELLE COCKTAIL. 
50% Creme de Cases 
50% grenadine. 

1 lump of ice in glass and serve. 

ITALIAN COCKTAIL. 

50% Vermouth 
25% Fernet Branca 
25% grenadine. 
Fill glass with ice. 

Frappe, strain and serve. 

ITALIAN WINE LEMONADE. 

2 teaspoonfuls of fine sugar 
Little water to dissolve 

4 dashes of raspberry syrup 
Juice of one lemon 

J glass cracked ice 
100% Marsala wine. 

Fill with water, stir and trim with fruits in season. Serve 
with straws. 

IMPERIAL EGG NOGG. 

1 teaspoonful of sugar 

i fresh egg 

90% brandy 

10% Jamaica rum 

Fill glass with milk. 

Shake well, strain, grate nutmeg on top, serve. 

ILLINOIS THUNDERBOLT. 

85% Cider brandy or Jersey Lightning 
15% Grenadine 
Fill glass with broken ice. 
Stir, strain and serve. 

JACK ROSE 

1 teaspoonful sugar 

10 dashes Raspberry syrup 

10 dashes lemon juice 

5 dashes orange juice 
Juice I lime 

75% cider brandy. 

Fill glass with cracked ice, shake and strain, fill with fizz 
water and serve. 

JACK ZELLER COCKTAIL 

50% orange gin 
50% Doubonnet. 

Fill glass with ice, stir, strain and serve. 

51 



JUNE DAISY 

(In large gkiss.) - 
i teaspoonful sugar 
10 clashes raspberry syrup 
Juice 2 lemon 
Juice 2 orange 
Juice 2 lime 
75% dry gin 
Fill glass with fine ice. 

Shake well together, fill glass with ginger ale. Stir with 
spoon carefully and serve. 

JUNE ROSE 

(Use large glass for mixing.) 
Juice of one orange 
Juice of 2 lime 
Juice of 2 lemon 
50% raspberry syrup 
50% dry gin 
Fill glass with ice. 

Shake well with shaker, strain, fill glass with fizz water 
and serve. 

JUNKINS COCKTAIL 

One teaspoonful gum syrup 
i dash Angostura bitters 
ioo% rye whiskey 
i piece of clear ice. 

Stir, twist piece lemon peel on top and serve. 

JERSEY LILY POUSSE CAFE 

(Use pon}' glass.) 
]/ 2 green Chartreuse 
l / 2 Cognac brandy 
10 drops Angostura bitters. 

Pour brandy in carefully so it will not mix and serve. 

JERSEY SUNSET 

Into a straight champagne glass put a scant teaspoonful 
of sugar with enough water to dissolve. Add a twist of 
lemon or lime peel and half a whiskey glass of line Old Mon- 
mouth Applejack. Now put in enough broken ice to cool, 
fill with water and finish with a dash or two of Angostura 
bitters, which should not be stirred in, but be allowed to 
drop slowly through the amber mixture, imparting to it the 
sunset hues that probably suggested its name. 

In winter, instead of ice, hot water is used, making a 
most genial drink — A Hot Sunset. 

52 



JAMAICA RUM SOUR 

■2 teaspoon powdered sugar 
Juice of i lemon 
100% Jamaica rum. 

Fill glass with ice, shake well, strain and serve. 

JAPANESE COCKTAIL 
_' dashes Curacao 
50', Italian Vermouth 
30' ! rye whiskey 
20 r '( grenadine syrup 
Fill glass with ice. 

Frappe, strain and serve. 

JENKS COCKTAIL 

1 dash Benedictine 
50% Italian Vermouth 
50% dry gin 
Fill glass with ice. 

Stir, strain and serve. 

JUDGE SMITH COCKTAIL 

90% rye whiskey 
to% apricot brandy. 

Fill glass with ice, stir, strain and serve. 

JERSEY SOUR 

l / 2 teaspoonful sugar 
100% applejack 
Juice of 1 lemon 
i glass cracked ice. 

Shake well with shaker, strain top with a little fizz water 
and serve with slice of lemon. 

JERSEY COCKTAIL 

r dash Angostura bitters 
50% Italian Vermouth 
50% of cider brandy. 

Mix well, twist of lemon peel on top and serve in cocktail 
glass. 

JOHN COLLINS 

(Use large glass.) 
1 tablespoonful of sugar 
Juice 1 lemon 
Juice i lime 
3 lumps of ice 
100% Holland gin 
1 bottle club soda 

Stir up well, remove the ice and serve. 

S3 



KIRSCHWASSER PUNCH 

h teaspoonful sugar 
Juice i lemon 
25% Chartreuse 
75% Kirschwasser 
Mix well with spoon 
2- glass cracked ice. 

Ornament with fruits in season and serve with straws. 

KNICKEBEIN ■ 

1 dash Angostura bitters 
Yolk of 1 egg 
i pony of Benedictine 
i pony of kummel. 

See that different ingredients are not mixed. 

KNICKERBOCKER 

1 tablespoonful raspberry syrup 
Juice 1 lemon 

100% St. Croix rum 

2 dashes Curacao 

Fill glass with cracked ice. 
Trim with fruits in season. 

(After Dinner) 
LITTLE MAX1NE 

(Serve in pony glass.) 
1-3 Val. d'Ema (liqueur) 
1-3 green Creme De Menthe 
1-3 Creme Yvettc 

LEMONADE 

(Use large bar glass, half full of ice.) 
1 heaping tablespoonful of sugar 
6 or 8 dashes of lemon juice. 

Fill up with water, shake well, dress with fruits, serve 
with straw. When customer wishes lemonade strained, put 
into smaller glass and place slice of orange in glass. 

An Angostura Lemonade is made like the foregoing with 
the addition of 1 teaspoonful Angostura bitters. 

LEONORA COCKTAIL 

25% orange juice 
50% gin (dry)' 
25% raspberry syrup 
i glass cracked ice. 

Frappe. strain and serve. 

54 



LIBERAL COCKTAIL 
i clash Amer. Picon 
50% Italian Vermouth 
50% rye whiskey 
Fill glass with cracked ice. 
Stir and strain, serve. 

LEOWI COCKTAIL 

-' V < Booth's orange gin 
50% dry gin 
25% French Vermouth 
Fill glass with ice. 

Stir, strain in cocktail glass and serve. 

LAWRENCE COCKTAIL 

Three dashes of Paychard Bitters 

30% dry gin 

20% Italian Vermouth 

30% French Vermouth 

20% sloe gin. 

Fill glass with broken ice, shake, strain and serve. 

"MULLED ALE" 

Ingredients. — One quart of Bass & Co.'s Barley Wine, or 
Strong Ale, one glass of rum or brandy, one tablespoonful 
of Castor Sugar, a pinch of ground cloves, a pinch of grated 
nutmeg, a good pinch of ground ginger. 

Method. — Put the ale, sugar, cloves, nutmeg and ginger 
into an ale-warmer or stew-pan and bring nearly to boiling 
point, add the brandy and more sugar and flavoring if neces- 
sary and serve at once. 

MULLED ALE or A BURTON ON TRENT 

Take one quart of Bass & Co.'s Barley Wine, or Strong 
Ale, two eggs, a teaspoonful of powdered ginger or nutmeg, 
two tablespoonfuls of castor sugar and one ounce of butter. 
Beat up the eggs separately. Put the ale in saucepan, add 
the ginger (or nutmeg), sugar and butter. When nicely 
warm, but not boiling, pour slowly into the jug containing 
the beaten eggs; stir well and then warm the mixture on 
fire without bringing to boiling point. 

MANHATTAN COCKTAIL 

1 dash Boker's bitters 
50% Italian Vermouth 
50% rye whisky 
i glass cracked ice. 

Stir, strain and serve. 

55 



MARGUERITE COCKTAIL 

2 dashes Field's orange bitters 

50% Plymouth gin 

50% French Vermouth 

1 dash absinthe 

Fill glass with cracked ice. 

Stir up well with spoon, strain in cocktail glass and 
serve. 



MARTINI COCKTAIL 



1 dash orange bitters 
50% dry gin 
50% Italian Vermouth 
Fill glass with ice. 

Stir, strain and serve. 



MURPHY COCKTAIL 



40% Italian Vermouth 
40% rye whiskey 
20% sloe gin 
h glass cracked ice. 

Frappe and strain. Serve. 



MOSELLE CUP 

1 quart Moselle 
1 pony of Brandy 
1 pony of Curacao 
1 pony of Maraschino 
1 sliced orange 
1 sliced lemon 

1 bottle of club soda or syphon, 
Place large piece of ice in punch bowl. 
Stir well together, add mint and serve. 



MEDFORD RUM PUNCH 

1 teaspoonful sugar 
Juice of 2 lemon 
Dissolve in little water 
100% Medford rum 
\ glass cracked ice. 

Stir with spoon, dress with fruits in season and serve 
with straws. 

56 



MAY WINE PUNCH 

(Use large punch bowl.) 

Two bunches of (Waldmeister) Woodruff cut in two 
or three lengths. Place it into a large glass, fill up with 
Martell brandy, cover it up, let it stand for two hours until 
the essence of the Woodruff is extracted; cover the bottom 
of the bowl with granulated sugar 
5 bottles club soda over it 
Cut up four oranges in slices 
J pineapple, berries, cherries, grapes 
8 bottles Deinhard-Moselle wine 
i bottle Ruinart champagne 
50% Curacao 
50% Maraschino 
50% brandy 

Then put your Woodruff and brand} 7 , etc., into the three 
gallons of excellent May wine punch. 

Surround the bowl with ice, serve in wineglass in such 
a manner that each glass will get a piece of all fruits: then 
fill with ladle and serve. 

METROPOLITAN COCKTAIL 

50% French Vermouth 
50% brandy 
2 glass fine ice. 

Shake, strain and serve. 

MEDFORD RUM SMASH 

1 teaspoonful sugar 

2 sprigs of mint pressed in sugar to extract the essence 
ioo r r Medford rum 

2 glass cracked ice. 

Stir with spoon, dress with fruits in season, serve with 
straws. 
Fill glass with milk. 

MEDFORD RUM SOUR. 

1 teaspoonful sugar 

Juice of t lemon 

too% Medford rum 

Fill glass with cracked ice. 

Stir well with spoon, strain and dress with fruits in sea- 
son and serve. 

MERRY WIDOW 

50% Byrrh wine 

50% dry gin 

Fill glass with ice. 

Stir and strain in cocktail glass, twist of orange peel and 
serve. 

57 



MILK PUNCH 

2 teaspoonfuls sugar 

i clash Jamaica rum 

100% rye whiskey 

2 lumps ice 

Fill glass with cold milk. 

Shake and strain, grate little nutmeg, serve with straws. 

MILK SHAKE 

25% raspberry syrup 

2 lumps of ice 

Shake, strain and serve. 

MILK AND SELTZER 

i glass seltzer 
i glass milk. 
1 teaspoonful sugar 
Fill glass with ginger ale, 
Serve. 

MINT JULEP 

(Large bar glass.) 

1 teaspoonful of sugar 

Add enough water to dissolve sugar 

3 sprays fresh mint, press until extracted 
h glass of ice 

100% rye whiskey 
1 dash Jamaica rum. 

Place four sprigs of fresh mint on top, trim with fruit 
in season, serve with straws. 

MISSISSIPPI PUNCH 

(Use large bar glass.) 

1 tablespoonful sugar 

Enough water to dissolve the sugar 
3 or 4 dashes lemon juice 

2 dashes Angostura bitters 
i wine glass Jamaica rum 

i wine glass Bourbon whiskey 
I wine glass brandy. 

Mix well, fill up with ice. rim with fruits, serve with 
straws. 

MONTGOMERY 

75' < rye whiskey 
25% Vermouth 
1 slice of orange 
Fill glass with ice. 

Shake, strain and serve. 

58 



MONTANA CLUB COCKTAIL 

(Use large bar glass, half full of ice.) 
2 dashes Angostura bitters 

2 dashes Anisette 
50% French Vermouth 
50% brandy. 

Stir with spoon; strain in cocktail glass, put in olive and 
serve. 

MORNING COCKTAIL 

(Use large glass.) 
Fill glass with cracked ice 
1 clash Curacao 
1 dash Maraschino 
1 dash absinthe 
i dash bitters 
50% brandy 
50% Italian Vermouth. 

Stir with spoon, strain in whiskey glass, twist of lemon 
peel on top and serve. 

MILLIONAIRE'S COCKTAIL 

50% dry gin 

40% French Vermouth 

to% Grenadine 

Juice of a half lime. 

Fill glass with broken ice, stir, strain and serve. 

MORNING GLORY FISS 

Juice of 1 lime 
Juice of -V lemon 
i teaspoonful sugar 
White of 1 egg 
100% Scotch whiskey 
i glass cracked ice. 

Shake well with shaker, strain, fill glass with fizz water. 

MULLED CLARET 

1 lump of sugar 

:j teaspoon cinnamon 

1 teaspoon fine cloves 

\ teaspoon fine allspice 

3 or 4 dashes of lemon juice 

2 dashes bitters 

2 jiggers of claret. 

Use a large bar glass, heat a poker red hot and stick into 
liquid until it boils, strain and serve in hot claret. 

NORTH POLE COCKTAIL 

75% French Vermouth 
25% Fresh pineapple juice 
Fill glass with broken ice 

Shake, strain and serve. 

(Dampen edge of glass and dip in powdered sugar.) 

59 



NEW ORLEANS FISS 

h teaspoonful of powdered sugar 

Juice of half a lime 

Juice of half an orange 

Juice of half a lemon 

25% Creme Yvette 

White of 1 egg 

75% dry gin 

1 teaspoonful of cream 

Fill glass with broken ice , 

Shake for five minutes, strain and serve. 

NATIONAL GUARD PUNCH 

r tablespoonful sugar 

Juice 1 lemon 

Pony of raspberry syrup 

100% brandy 

Fill glass with cracked ice 

2 dashes Jamaica rum. 

Stir well, trim with fruits in season. Serve with straws. 

NICHOLAS COCKTAIL 

50% orange gin 

50% sloe gin 

Fill glass with ice. 

Stir, strain and serve. 

"ONE YARD OF FLANNEL" or "ALE FLIP" 

Put a quart of Bass & Co.'s Barley Wine, or Strong 
Ale, on the fire to warm, and beat up three or four eggs 
with four ounces of moist sugar, a teaspoonful of grated nut- 
meg or ginger and a quarter of good old rum or brandy. 
When the ale is near to a boil put into one pitcher, and the 
rum and eggs, etc., into another; turn it from one pitcher till 
it is smooth as cream. 

OLD OXFORD COLLEGE MULLED ALE 

Take i lb. Cinnamon, \ 11). Cloves, put both into a 
saucepan with two quarts of water, put it over the fire till 
it boils, then let it simmer for an hour, then strain it oft 
into a jug. and when cold put the liquid into a bottle and 
well cork down. 

When making Mulled ale, add one wineglass of the 
liquid to every quart of Bass & Co.'s Barley wine or Strong 
Ale, adding a little ginger and loaf sugar to taste. Heat the 
ale over a brisk, fire, but be sure not to let it boil, as that 
alters the flavor, but take it off just before it boils. 

Add a few slices of lemon, and a wine-glass of gin to 
every quart. 

60 



OYSTER COCKTAIL 

(Use star champagne glass.) 
i dozen small oysters 
i dash lemon juice 

i teaspoonful Tomato and Chile sauce 
3 dashes Paprika sauce 
2 dashes vinegar 
i dash Tabasco sauce 

Shake on top a little salt and pepper, stir gently with 
spoon and serve. 

OLD FASHIONED COCKTAILS 

i dash Angostura bitters 

i dash Curacao 

Piece of cut loaf sugar 

Dissolve in two spoonfuls of water 

100% liquor as desired 

i piece of ice in glass. 

Stir well and twist a piece of lemon peel on top and 
serve. 

OLIVETTE COCKTAIL 

(Use large bar glass half full of ice.) 

2 dashes syrup 

3 dashes orange bitters 
3 dashes Absinthe 

i dash bitters 
ioo% dry gin. 

Stir with spoon, strain in cocktail glass, put in olive, 
twist lemon peel on top and serve. 

ORANGE COCKTAIL 

Juice of 4 or an orange 

i dash Chartreuse 

75% dry gin 

25% Italian Vermouth 

Fill glass with broken ice. 

Shake, strain in orange peel and serve. 

OLD DELAWARE FISHING PUNCH 

i tablespoonful sugar 

Juice of 1 lemon 

Dissolve with a little water 

50% of St. Croix rum 

50% of brandy 

Fill glass with cracked ice. 

Stir well with spoon, dress with fruits in season and 
serve with straw. 

61 



ORANGEADE 

i spoonful sugar 
100% orange juice 
25% raspberry syrup 

2 glass cracked ice. 

Fill with water or seltzer, trim with fruits in season, 
serve with straws. 

ORCHARD PUNCH 

1 tablespoonful orchard syrup 

1 tablespoonful pineapple syrup 
100% California brandy 

Fill glass with ice. 

Mix well, trim with fruits in season, 1 dash of port wine 
and serve with straws. 

ORGEAT PUNCH 

(Use large bar glass half full of ice.) 
50% Orgeat syrup 
50% brandy 
4 or 5 dashes lemon juice 

Stir well, fill up with ice, dash with Port wine, trim with 
fruit and serve. 

OYSTER BAY COCKTAIL 

50% Curacao 
50% dry gin 
4 glass ice. 

Shake, strain and serve. 

PALMETTO COCKTAIL 

(Mixing glass half full of ice.) 

3 dashes Angostura bitters 
50% Santa Cruz rum 

50% Italian Vermouth. 

Stir well, strain into cocktail glass and serve. 

PARISIAN 

100% Byrrh wine 
Juice of 1 lime 

2 pieces of ice in glass. 

Stir, fill glass with seltzer and serve. 

PARISIAN POUSSE CAFE 

(Use Pousse Cafe glass.) 
2-5 Curacao 
2-5 Kirschwasser 
1-5 Chartreuse. 

A celebrated drink in Paris. 

62 



PARSON'S COCKTAIL 

80% high and dry gin 
20% Italian Vermouth 
Piece of orange peel 
Fill glass with ice. 

Frappe, strain and serve in whiskey glass. 

PUNCH A LA ROMAINE 

1 bottle champagne 

1 bottle rum 

2 tablespoons Angostura bitters 
10 lemons 

3 sweet oranges 

2 pounds powdered sugar 
10 fresh eggs. 

For a party of 15. 

Dissolve the sugar in the juice of the lemons and 
oranges, adding the rind of one orange, strain through a sieve 
into a bowl, and add by degrees the whites of the eggs, 
beaten to a froth. Place the bowl on ice till cold, then stir 
in the rum and wine until thoroughly mixed. Serve in fancy 
stem glass. 

PONY OF BRANDY 

Fill pony glass with best brandy. 

Serve with small glass of ice water. 

PEACH AND HONEY 

(Use whiskey glass.) 
r tablespoonful pure honey 
100% peach brandy. 

Stir with spoon and serve. 

PERFECT COCKTAIL 

SO°/i dry gin 

50'; Italian Vermouth 

\ Ljlass of cracked ice. 

Stir, strain and serve. 

PHEASANT COCKTAIL 

50% brandy 
50% dry gin 
Fill glass with broken ice. 

Frappe, strain and serve. 

PICON COCKTAIL 

80 % Amer. Picon 
20% Italian Vermouth 
2 glass ice. 

Shake, strain, twist of orange peel and serve. 

63 



PLAIN LEMONADE 

2 teaspoonfuls sugar 
Juice of i lemon 
\ glass of ice. 

Shake well and fill glass with water, strain, trim in fruits 
of season. Serve with straws. 

PAT'S COCKTAIL 

(Bar glass.) 
50% dry gin 
40% French Vermouth 
10% Italian Vermouth 
1 dash Curacao 
1 dash Angostura bilters 
1 twist lemon peel 
1 piece ice 

Stir and serve. 

PORT WINE SANGAREE 

1 teaspoonful of sugar with little water 

2 lumps of ice 
100% Port wine. 

Stir with spoon, grate a little nutmeg on top and serve. 

PORTER COCKTAIL 

10% Martini Russie Vermouth 

50% French Vermouth 

40% dry gin 

1 spray of fresh mint 

Fill glass with ice. 

Stir, strain and serve. 

POUSSE CAFE 

(Use liquor pony glass.) 
1-6 of raspberry syrup 
1-6 of Maraschino 
1-6 of green Creme de Menthe 
1-6 brown Curacao 
1-6 of yellow Chartreuse 
1-6 Martel brandy. 
Serve. 

PREPARING ROCK AND RYE 

1 pt. water 

1 lemon cut in quarters 

\ lb. rock candy 

\ orange. 

Boil together until rock candy is dissolved; let it cool 
off; strain through a cloth and add one quart of good rye 
whiskey. 

Stir well together; ready for use. 

64 



POUSSE L'AMOUR 

(Use sherry glass.) 
I glass Maraschino 
Yolk of i egg 
i glass vanilla cordial 

1 glass brandy. 

Keep this drink in separate layers and serve. 

PORT WINE COBBLER 

2 teaspoonfnls of sugar 
Water to dissolve sugar 
100% Port wine 

Fill glass with cracked ice. 

Stir well with spoon, trim with fruits in season and serve 
with straws. 

PORT WINE FLIP 

i teaspoonfnl sugar 

i egg 

100% Port wine 

Fill glass with*cracked ice. 

Shake well with shaker, strain, grate a little nutmeg. 
Serve. 

PORT WINE PUNCH 

i tablespoonful of sugar 
Juice of i lemon 
Fill glass with cracked ice 
ioo% Port wine. 

Stir with spoon, ornament with fruits in season and 
serve with straws. 

PALMER COCKTAIL 

i dash Amer. Picon 
ioo% rye whiskey 
Fill glass with broken ice. 
Stir, strain and serve. 

PHILADELPHIA BRONX 

50% dry gin 
40% Italian Vermouth 
10% French Vermouth 
Fill glass with broken ice. 

Strain into an old-fashioned glass, top off with ginger 
ale and serve. 

POSTMASTER 

Piece of ice in glass 
100% dry gin 
Bottle of ginger ale. 
Serve. 

65 



PATRICK COCKTAIL 

50% dry gin 
50% French Vermouth 
5 drops of Green Breton 
Fill glass with broken ice. 
Stir, strain and serve. 

QUEEN'S HIGHBALL 

i\ pony Amer. Picon 
1 pony grenadine 

1 clear piece ice in glass. 

Fill glass with fizz water. Serve. 

RANDOLPH 

50% dry gin 

40% French Vermouth 

10% Bailor Vermouth. 

Fill glass with cracked ice, shake, strain and serve in bar 
glass. 

RAPHAEL COCKTAIL 

50% St. Raphael 
40% French Vermouth 
10% dry gin 

Fill glass with borken ice. 
Stir, strain and serve. 

RAYMOND COCKTAIL 

Two dashes of Chartreuse 
40% dry gin 
30% French Vermouth 
30% Italian Vermouth 
Twist of lemon peel 
Serve in champagne glass. 

RED LION COCKTAIL 

50% high and dry gin 
40% Italian Vermouth 
10% Booth's orange gin 
h glass cracked ice. 

Stir, strain and serve. 

REGENT PUNCH 

To one and one-half pints of strong, hot green tea add 
one and one -hall pints of lemon juice, one and one-half pints 
of Capillaire, one pint Jamaica nun, one pint brandy, one 
pint Batavia arrack, one pint Curacao, one bottle champagne, 

2 tablespoons Dr. Siegert's Genuine Angostura bitters, one 
sliced pineapple, and two sliced oranges. Mix thoroughly in 
a punch bowl. Add the wine and ice just before serving. 

66 



REMSEN COOLER 

(Use a medium size fizz glass.) 
Peel a lemon as you would an apple 
Place the rind or peeling into the fizz glass 
2 or 3 lumps of crystal ice 
i wine-glass of Scotch whiskey 
Fill up the balance with club soda or syphon. 

Stir up slowly with a spoon and serve. 

In this country . it is often the case that people call a 
Remsen cooler where they want Old Tom gin or Sloe gin in- 
stead of Scotch whiskey; it is therefore the bartender's duty 
to mix as desired. 

RENAUD'S POUSSE CAFE 
1-3 brandy 
1-3 Maraschino 
1-3 Curacao 

Put in whiskey glass, mix well with spoon, withdraw 
spoon and serve. This delightful drink is from a recipe by 
Renaud of New Orleans. 

RHINE WINE COBBLER 

(Use large bar glass half full of ice.) 
1 tablespoonful of sugar 

1 jigger mineral water 

2 jiggers Rhine wine. 

Fill up with ice, stir well, ornament with fruit and serve 
with straws. 

RHINE WINE AND SELTZER 

2 glass seltzer. 

Fill with Rhine wine and serve. 

RHINE WINE CUP 

1 qt. of Rhine wine 

1 pony of brandy 

1 pony of Curacao 

r pony of Maraschino 

1 sliced orange 

1 sliced lemon 

1 bottle of club soda or syphon 

Place large piece of ice in punch bowl. 

Stir well together, add mint and serve. 

RICHMOND COCKTAIL 

1 dash orange Curacao 
75% French Vermouth 
25% Italian Vermouth 
Fill glass with fine ice. 

Stir, strain and serve. 

67 



ROB ROY COCKTAIL 

Dash of Curacao 
50% Sherry wine 
50% Italian Vermouth 
i glass of cracked ice. 

Stir, strain and serve. 

ROBERT BURNS 

3 dashes of absinthe 

50% French Vermouth 

50% Irish whiskey 

I glass cracked ice. 

Stir with spoon, strain and serve. 



ROBINSON COCKTAIL 



50% dry gin 
40% Byrrh wine 
\ glass cracked ice. 

Shake, strain and serve. 



ROCKY MOUNTAIN COOLER 

1 egg 

1 teaspoonful of sugar 
Juice of 1 lemon 
Fill glass with cider 
Grate a little nutmeg on top. 
Serve. 



ROMAN PUNCH 

2 teaspoonfuls sugar 

1 tablespoonful raspberry syrup 
Juice of half lemon 

Juice of half orange 
h glass cracked ice 

2 dashes of Curacao 
100% of brandy 

2 dashes of Jamaica rum 

Stir with spoon, trim with fruits in season. Sprinkle 
little Port wine on and serve. 

ROSSINGTON COCKTAIL 

50% dry gin 

50% French Vermouth 

Twist of lemon peel. 

Fill glass with broken ice, stir, strain and serve. 

68 



ROYAL FIZZ 

i teaspoonful sugar 

Juice of one lemon 
100% dry gin 
i egg- 
Fill glass with cracked ice. 

Shake well, strain, fill with fizz water and serve with 
straws. 

ROYAL PUNCH 

[ pint hot green tea 

h pint brandy 

I pint Jamaica rum 

roo% arrack 

100% Curacao 

50% Genuine Angostura bitters 

Juice of 3 limes 

1 lemon, sliced 

1 cup warm calf's-foot jelly 

1 cup sugar. 

Mix well, while heating and drink as hot as possible. 
For party of six. 

RUM DAISY 

1 teaspoonful sugar 

1 teaspoonful raspberry syrup 
Juice 2 orange 

Juice 2 lime 

Juice 2 lemon 

75% Medford rum 

Fill glass with cracked ice 

Shake, strain and fill glass with fizz water and serve. 

RUM FLIP 

Prepare this drink same as gin flip, using Jamaica rum 
instead of gin. 

RUM FLIP 

(Western Style.) 

2 pint of ale, heated on fire 

1 egg beaten up with powdered sugar. 

Put the ale in one cup, the egg in another with a small 
100% or rum or branch', pour from one cup into another sev^ 
eral times until thoroughly mixed, dash nutmeg on top and 
serve. 

RUBIE COCKTAIL 

90% dry gin 
10% Paychard bitters 
Fill glass with broken ice. 
Stir, strain and serve. 

69 



RYE HIGH-BALL 

i piece of ice in glass 
100% of rye whiskey. 

Fill glass with fizz water and serve. 

RYE WHISKEY RICKEY 

i piece of ice in glass 

Juice of half a lime 

Drop squeezed lime in glass 

100% rye whiskey 

Fill glass with fizz water. 

Stir with spoon and serve. 

SABBATH MORNING CALM 

White of one egg 
100% dry gin. 

Fill glass with broken ice, shake, strain and serve. 

SAM WARD 

Peel A lemon in one string- 
Set into cocktail glass 
Fill with fine shaved ice 
roo% yellow Chartreuse. 
Serve with straws. 

SARATOGA COCKTAIL 

3 dashes pineapple syrup 
2 dashes Angostura bitters 
40% Italian Vermouth 
50% brandy 
10% rye whiskey. 

Fill glass with cracked ice, stir, strain in cocktail glass 
and serve. 

SAUTERNE COBBLER 

1 teaspoonful sugar 

2 glass cracked ice 

Fill glass with Sauterne wine. 

Stir with spoon, ornament with fruits in season and serve 
with straws. 

SILVERMAN 

(Use lkjuor pony glass.) 
y 2 Eau-de- Vie de Dantzic 
l /i Mandarinette. 

SANKEY PUNCH 

(For four persons.) 
Pony Brandy 
Pony Benedictine 

1 cocktail glass French Vermouth 

2 cocktail glasses Port Wine 
5 dashes Angusturo 

Yolks of 2 eggs 
Tablespoon of sugar. 

Shake well with ice, strain and serve in claret glass. 

70 



SHERRY AND BITTERS 

i dash of bitters. 

Fill glass with sherry wine and serve. 



SHERRY AND EGG 

i teaspoonful of sherry 
■sh egg 
Fill glass with sherry until it floats and serve. 

SHERRY COBBLER 



i fresh egg 



2 spoonful of sugar 
100% Sherry wine. 

Stir with spoon until sugar dissolves. Fill glass with 
cracked ice. Ornament with mint, and fruits in season, add 
little Port wine on top and straws. Serve. 

SHERRY COCKTAIL 

1 glassful of shaved ice 

2 or 3 dashes of bitters 
i dash of Maraschino 
ioo% Port wine. 

Stir up well with spoon, strain into a cocktail glass, put 
a cherry into it, squeeze a piece of lemon peel on top and 
serve. 

SHERRY FLIP 

2 teaspoonfuls powdered sugar 
100'% sherry wine 

1 fresh egg 

2 glass cracked ice. 

Shake well together, strain and serve. Nutmeg if de- 
sired. 

SHERRY WINE PUNCH 

i teaspoonful sugar 
Juice of half lemon 
ioo% sherry wine 
Fill glass with shaved ice. 

Stir well, trim with fruit, and serve with straws. 



SHERRY WINE SANGAREE 

Prepare this drink same as Port Wine Sangaree, sub- 
stituting sherry for Port. 

71 



SILVER COCKTAIL 

(Use mixing glass Half full of ice.) 
i dash gum syrup 
2 dashes orange bitters 
i dash Angostura bitters 

2 dashes Maraschino 
50% French Vermouth 
50% dry gin 

Stir well, strain in cocktail glass, twist lemon peel on 
top and serve. 

SILVER FIZZ 
Juice of 1 lemon 
t spoonful sugar 
The white of 1 egg 
50% dry gin 

Fill glass with cracked ice, shake and strain. 

Top off with fizz water, and serve. 

SLOE GIN COCKTAIL 

75% sloe gin 

25% Italian Vermouth 

Fill glass with ice. 

Stir and strain in cocktail glass. Serve. 

SLOE GIN FIZZ 

(Use large bar glass.) 
Juice of half lemon 
100% Sloe gin 
Half tablespoonful of sugar 

Fill glass with line ice, shake, strain, till glass with fizz 
water, serve. 

SLOE GIN HIGH-BALL 

One piece of ice in glass 

Juice of 2 lime, drop squeezed lime in glass 

100% sloe gin. 

Fill glass with fizz water and serve. 

SLOE GIN RICKEY 

1 piece of ice in glass 

Juice of half lime 

Drop squeezed lime in glass 

ico% of sloe gin 

Fill glass with fizz water. 

Stir with spoon and serve. 

SODA COCKTAIL 

1 spoonful sugar 

3 dashes Angostura bitters 

Coating inside of glass with sugar, fill quickly with ice, add 
1 bottle lemon or plain soda. 
Two slices of orange, stir and serve. 

72 



SODA LEMONADE 

2 teaspoonfuls sugar 
Juice of t lemon 

i lump of ice 

i bottle of club or lemon soda. 

Ornament with fruits in season and serve with straws 

SODA NEGUS 

(Use small punch bowl.) 

i pint of Port wine 

i tablespoon Angostura bitters 

12 lumps loaf sugar 

12 cloves 

i teaspoonful nutmeg. 

Put above ingredients into a clean saucepan, warm and 
stir well; do not let it boil; pour in on this mixture I bottle 
plain soda. Put in punch bowl and serve in cups. 

ST. CHARLES PUNCH 

(Use large bar glass.) 
i teaspoonful sugar 

3 dashes of lemon juice 
i dash seltzer 

75% Port wine 
25-% brandy 

2 dashes Curacao 

i dash Genuine Angostura bitters. 

Stir well, fill glass with shaved ice, trim with friui and 
serve with straws. 

ST. CROIX CRUSTA 

(Use mixing glass half full of ice.) 

3 dashes of gum syrup 

i clash of Peychaud bitters 
2 dashes of lemon juice 
i dash of mineral water 
2 dashes Maraschino 
ioo% St. Croix rum. 

Mix well, strain into stem glass, prepared ab follows: 
Remove the peel from one lemon in one long string, put into 
stem glass after moistening and dipping in sugar. 

ST. CROIX FIZZ 

t teaspoonful sugar 
Juice of t lemon 
100% of St. Croix rum 
Fill glass with broken ice. 

Shake and strain. Fill glass with fizz water and serve 

73 



ST. CROIX RUM PUNCH 

i tablespoonful sugar 

Juice I lemon 

75% St. Croix rum 

25% Jamaica rum 

Fill glass with cracked ice. 

Stir with spoon, ornament with fruits in season and serve 
with straws. 

ST. CROIX SOUR 

\ teaspoonful sugar 
Juice of 1 lemon 
100% St. Croix rum 
Fill glass with cracked ice. 

Shake with shaker, strain, trim with fruits in season and 
serve. 

STANTON COCKTAIL 

Two dashes Benedictine 

50' "< dry gin 

50% French Vermouth 

Fill glass with ice, stir, strain rind serve. 

STAR COCKTAIL 

1 dash of orange bitters 
50% Italian Vermouth 
50$ Apple Jack- 
Fill glass with ice, stir, strain and serve. 

STARBOARD LIGHT 

(Serve in liquor pony glass.) 
<>o''< Green Creme de Menthe 
10% brandy 
Serve. 

Delicious after-dinner cordial. 

SCHEUER COCKTAIL 

(Serve in cocktail glass.) 
50% Dubonnet 
50% Italian Vermouth 
Cracked ice. 

Stir and strain. Serve. 

SCHULKE COCKTAIL 

Juice of one-half lime 
50% dry gin 
25% orange gin' 
25% sloe gin. 

Fill glass with broken ice, stir, strain and serve. 

74 



SCOTCH HIGH BALL 

i piece of ice in glass 
100*% Scotch whiskey. 

Fill glass with fizz water and serve. 

SCOTH WHISKEY RICKEY 

i piece of ice in glass 
Juice of \ lime 
Drop squeezed lime in glass 
100% Scotch whiskey 
Fill glass with fizz water. 
Stir and serve 

SELTZER LEMONADE 

(Use large glass.) 
2 tablespoonfuls of sugar 
Juice 2 lemons 

4 or 5 small lumps of broken ice; then fill up the glass with 
syphon seltzer. 

Stir up well with a spoon and serve. 

SHANDY GAFF 

Half a glass of lager 
Half a glass ginger ale. 

It is also made with half ale, half ginger ale. 

SHONNARD COCKTAIL 

8o% Nickolson's gin 
15' \ French Vermouth 
5% Italian Vermouth. 

Fill glass with broken ice, shake, strain and serve in 
whiskey glass. 

SHERRY AND ANGUSTURA 

Put t dash of bitters in a sherry glass and roll the glass till 
the bitters entirely covers the inside surface. 
Fill the glass with sherry and serve. 

STONE FENCE 

ioo% whiskey 
2 lumps of ice 
Fill glass with cider. 
Stir well and serve. 

STONEWALL 

i teaspoonful sugar 
2 lumps of ice 
ioo% whiskey 
i bottle of club soda. 

Stir up well with spoon, remove the ice and serve. 

75 



STORY COCKTAIL 

50% Bonecamp bitters 
50% brandy 

Frappe, strain and serve. 

SAUTERNE CUP 

1 qt. of Sauterne 

1 pony of brandy, 

1 pony of Curacao 

1 pony of Maraschino 

1 sliced orange 

1 sliced lemon 

1 bottle of Club soda or syphon 

Place large piece of ice in punch bowl 

Stir well together, add mint and serve. 

SWISS ESS 

75% white absinthe 
25% Anisette 
White of 1 egg 
Fill with shaved ice. 

Shake well in shaker, strain in cocktail glass and serve. 

SLOE GIN BUMP 

(Use highball glass.) 

1 piece of ice in glass 
Squeeze half of lime in glass 
100% Sloe gin 

Fill glass with ginger ale. 
Stir and serve. 

TERMINAL COOLER 

Large piece of ice in glass 
Peel an orange, in a long string 
Juice of i orange 
100% Byrrh wine 

2 dashes Curacao 
One bottle ginger ale. 

Serve with straws. 

TIP TOP PUNCH 

(Use large bar glass with 5 lumps of ice.) 
t dash of lemon juice 
t lump of loaf sugar 
2 slices of pineapple 
t slice of orange. 

Fill up with champagne, stir well, dress with berries, 
dash with Genuine Angostura bitters, serve with straws. 

7^ 



TOM COLLINS GIN 

i teaspoon ful sugar 
Juice of i lemon 
Juice of 2 lime 
2 lumps of ice 
ioo r r old Tom gin 
Bottle of club soda. 

Stir with spoon. Serve. 

TOM COLLINS BRANDY 

Mix same as above, substituting brandy in place of gin. 

TOM COLLINS WHISKEY 

Mix same as above, substituting whiskey for brandy. 

TOM COLLINS RUM 

Mix same as above, substituting rum in place of whiskey. 

TOM AND JERRY 

(Use large bowl.) 

Take the whites of any number of eggs and beat to a 
stiff froth. 

Add \y 2 tablespoonfuls of powdered sugar to each egg. 

Beat the yolks of the eggs separate. 

Stir well together and beat till you have a stiff batter. 
Add to this as much bicarbonate of soda as will cover a 
nickel. Stir up frequently, so that eggs will not separate or 
settle. 

(To serve.) 

Put i tablespoonful of batter into Tom and Jerry mug. 

100% rum and brandy mixed. 

Fill up with boiling water or milk, grate nutmeg on top. 
stir with spoon and serve. 

TREASURER COCKTAIL 

75'; dry gin 
25% French Vermouth 
Twist of orange peel 
Fill glass with broken ice. 
Stir, strain and serve. 

TRILBY COCKTAIL 

(Use mixing glass half full of ice.) 
1 dash of orange bitters 
1 dash Augostura bitters 
50% Tom gin 
50% Vermouth (Italian"). 

Stir well, strain into cocktail glass, add cherry and float 
creme d'vyette on top. 



TROWBRIDGE COCKTAIL 

(In whiskey glass.) 
i clash Field's orange bitters 
20% Italian Vermouth 
80% dry gin. 

Twist a piece of orange peel and serve. 

TURF COCKTAIL 

(Use mixing glass half full of ice.) 
2 dashes Absinthe 
2 dashes Maraschino 
2 dashes orange bitters 
1 dash bitters 
50% Vermouth 
50% dry gin. 

Stir well, strain in cocktail glass, put in olive and serve. 



TURKISH SHERBET 

(Use a punch bowl.) 
Mix as follows: 
2 quarts of sweet wine 

2 quarts of water 
4 pounds of sugar 

y 2 wineglass of Angostura bitters 

4 lemons, juice only 

6 oranges, juice only 

t pound blanched almonds 

1 pound Muscatel grapes 

\ pound figs, cut up 

\ pound seedless raisins 

1 1-3 dozen eggs, whites only 

i dozen cloves, a small piece cinnamon and a little caramel 

coloring. 

Make a hot syrup of the sugar and water and pour it 
over the raisins, cloves and cinnamon. 

When cool, add orange and lemon juice and wine. 
Strain and freeze in the usual manner. 

Take out the spices and add the scalded raisins, figs, 
grapes and almonds last. 

TUXEDO COCKTAIL 

(Use mixing glass half full of ice.) 
t dash Maraschino 
t dash of Absinthe 

3 dashes Angostura bitters 
50% French Vermouth 
50% Tom gin. 

Stir well, strain in cocktail glass, add cherry and serve. 



78 



TUCKER COCKTAIL 

(Use whiskey glass, twist of lemon peel in glass.) 
One dash Angostura bitters 
25% French Vermouth 
75% Bourbon Whiskey 
One piece of ice in glass. 
Stir and serve. 

VANILLA PUNCH 

(Use large bar glass.) 
i teaspoonful of sugar, dissolved in water 

2 dashes Curacao 

3 dashes lemon juice 

i dash Genuine Angostura bitters 
25% vanilla cordial 
75', Cognac brandy. 

Stir well, fill up with ice, trim with fruit, serve with 
straws. 

VAN LEE COCKTAIL 

50% dry gin 
40% Byrrh wine 
10% Scotch whiskey. 

Fill glass with broken ice, stir, strain and serve. 

VAN ZANDT COCKTAIL 

t dash apricot brandy 
50% French Vermouth 
50% gin 
Fill glass with ice. 

Shake, strain and serve. 

VELVET CHAMPAGNE 

(Use large, thin glass.) 
Half pint of champagne. 
Half pint of stout 
Serve. 

VERMOUTH COCKTAIL 

1 dash Boker's bitters 
100% Italian Vermouth 
t dash Maraschino 
Fill glass with ice. 

Frappe. strain and serve. 

VERMOUTH FRAPPE 

1 dash Boker's bitters 
100% Italian Vermouth 
Fill glass with ice. 

Frappe, strain and serve. 

70 



VICHY 

Do not mix in white or red wines as it turns black. 
It blends well with Scotch and Irish whiskies. 

VIRGIN COCKTAIL 

(Use mixing glass half full of ice ) 
3 dashes Angostura bitters 
2 dashes raspberry syrup 
50% Vermouth 
50% Plymouth gin. 

Stir well, strain in cocktail glass and serve. 

VERMOUTH HIGHBALL 

1 piece of ice in glass 
100% of Vermouth. 

Fill glass wfth fizz water, serve. 

WHISKEY COBBLER 

1 teaspoonful sugar 

100% whiskey 

1 teaspoonful fine apple syrup 

Fill glass with cracked ice. 

Stir with spoon, dress with fruits in season. Serve with 
straws. 

WHISKEY COCKTAIL 

1 dash of Angostura bitters 
1 dash of orange Curacao 
ioo% whiskey 
Fill glass with ice. 

Stir, strain and serve. 

WHISKEY CRUSTA 

Prepare this drink same as Brandy Crusta, using whiskey 
for brandy 

WHISKEY DAISY 

1 teaspoonful of sugar 

Juice i orange 

Juice h lemon 

Juice i lime 

25% raspberry syrup 

7$ { /c> whiskey 

Juice of 1 lem<n 

Fill glass with cracked ice. 

Shake, strain, fill filass with fizz water and serve. 

WHISKEY FIX 

1 teaspoonful sugar 
Juice of a half lemon 
100% of rye whiskey 
Fill glass with cracked ice. 

Stir well with spoon, ornament with fruits in season 
Serve with straws. 



WHISKEY FIZZ 

i teaspoonful sugar 
100% whiskey 
Juice of i lemon 
Fill glass with ice. 

Shake and strain, fill glass with fizz water. Serve. 

WHISKEY FLIP 

i teaspoonful sugar 

Fill glass with cracked ice 
100% of rye whiskey. 

Shake, strain and grate a little nutmeg on top and serve. 

WHISKEY FLOAT 

Fill glass half full of fizz water. 

Pour 100%' whiskey slowly on top of fizz water and 
serve. 

WHISKEY JULIP 
i tablespoonful sugar 
Squirt of seltzer 

3 sprigs fresh mint 

Press until essence is extracted 
Fill glass with cracked ice 
ioo% of rye whiskey. 

Stir well with spoon, dress with fruits in season, sprinkle 
little sugar on top, dash Jamaica rum. Serve with straws. 

WHISKEY PUNCH 

(Use large bar glass half full of ice.) 
i teaspoonful sugar 

4 or 5 dashes lemon juice 
ioo% whiskey and rum mixed 
i dash Angostura bitters. 

Shake well, strain into punch glass, with slice of orange, 
3 or 4 dashes of Curacao on top, with seltzer and serve. 

WHISKEY RICKEY 
i piece of ice in glass 
Juice 2 lime 

Drop squeezed lime in glass 
ioo% of Scotch whiskey 
Fill glass with fizz water. 

Stir with spoon and serve. 

WHISKEY SLING 

t lump of sugar 

Enough water to dissolve sugar 

2 pieces of ice 

100% of rye whiskey. 

Stir with spoon, grate nutmeg on top and serve. 

8i 



WHISKEY SOUR 

Y-2 teaspoon sugar 
Juice of i lemon 
100% rye whiskey 
Fill glass with ice. 

Shake well and strain in glass; one slice of orange. 
Serve. 



WHISKEY SMASH 

i teaspoonful sugar 

3 sprigs of fresh mint 

Little water to dissolve sugar, crush mint until essence is 

extracted, 
i glass cracked fee 
100% rye whiskey 

Stir well with spoon, ornament with fruits in season and 
serve with straws. 



WHISKEY TODDY 

i teaspoonful sugar 
i teaspoonful water 
ioo% of whiskey. 

Dissolve sugar in a little water, add the whiskey, stir 



with spoon and serve. 



WHITE HORSE 

(Use large glass.) 

2 dashes Angostura bitters 
i piece of ice. 
Juice h orange 
50% Scotch whiskey 
1 bottle of ginger ale. 

Stir well with spoon and serve. 

(This is an excellent summer drink.) 



WHITE LION 

(Use large bar glass, half full of ice.) 

1 teaspoonful pulverized sugar 
Juice of 2 lime or lemon 
100% Santa Croix rum 
3 dashes Curacao 
3 dashes raspberry. 

Shake well, strain into a stem glass and serve. 



WHITE PLUSH 

50' ! rye whiskey 

i^'/o Maraschino 
1 fresh egg 
Fill glass with milk 
h glass cracked ice. 

Shake well with shaker, strain and serve. 



WHITE RAT 

75% White Absinthe 

25% Anisette 

Fill glass with fine ice. 

Shake and strain, fill glass with carbonic. 



WIDOW'S DREAM 

(Use cocktail glass.) 

100% Benedictine 
1 fresh egg. 

Fill up with milk and cream and serve. 

WIDOW'S KISS 

(Use tumbler.) 

Yolk of 1 egg 

1 teaspoonful of sugar 

100% good rye whiskey 

Fill glass with cracked ice and shake well together. 

Fill serving glass half full of seltzer then strain ingredi- 
ents slowly on top and serve. 

WASHINGTON COCKTAIL 

1 dash Angostura bitters 
1 dash of Curacao 
90% French Vermouth 
10% brandy 

Fill glass with broken ice. 
Stir, strain and serve. 



WILLIAMS COCKTAIL 

Juice of half an orange 
75% dry gin 
25% Italian Vermouth 
Fill glass with broken ice. 
Shake, strain and serve. 



83 



ZABRISKIE 

i dash Boker's bitters 
i dash Maraschino 
60% dry gin 
40% Italian Vermouth 
Fill glass with ice. 

Stir, strain and serve. 

ZAZA COCKTAIL 

50^% dry gin 
50%Dnbonnet 
Fill glass with ice. 

Stir with spoon, strain. Serve. 

ZAZARACK COCKTAIL 

(Set old-fashioned glass in ice for three minutes.) 
1 dash of Absintl;e 
100% Bourbon whiskey 
Quarter loaf of sugar 
1 dash of Angostura bitters 
Piece broken ice in glass. 
Stir, strain and serve. 



JEREZ-QU1NA 




EXCELLENT TONIC 



APPETIZER & FEBRIFUGE 



SHIPPED BY 



..A. VERGARA.. 



Jerez de la Frontera, Spain 



ESTABLISHED 1812 



84 



APPETIZERS 

There have been many ways of beginning a meal, those 
which obtain in our day, outside of oysters and clams when 
in season, are as a rule made up, in Winter, of caviar, 
anchovies, tuny, salmon or herring, seasoned highly, served 
on toast, artichoke bottom, stuffed into small scooped-out 
tomatoes or apples, or on leaves of lettuce and romain. 
Fruits such as oranges, grape-fruit or pineapple nicely cooled 
are also frequently used. 

In Summer the fruits above in combination with straw- 
berries, raspberries, cantaloups, and fruit juices are preferred, 
with reason, for they cool instead of heating the system. 

A very good and novel way of starting a lunch, dinner 
or supper in the hot days for those who cannot use fruit or 
are tired of canned, smoked or salted fish, is a spoonful of 
fresh crab meat, nicely seasoned, served in a small glass 
with two or three small leaves of lettuce, the small glass 
placed in a large decorated glass filled with ice, thereby 
keeping the crab meat nice and cold till used. 

CANAPE, WHIMSAY 

Make a paste composed half of anchovies and half of 
tuny fish, season to taste, spread upon a thin square piece 
of fresh toast, glaze thinly with tartar sauce, decorate the 
sides with hashed parsley, green pepper, white and yolk of 
eggs. 

SALAD, DON QUIXOTE 

Hashed smoked salmon, anchovies, white and yolk of 
eggs, shallots, chives and beets; seasoned pepper, paprika, 
oil and vinegar — place a spoonful on a nice leaf of lettuce, 
add a little fresh caviar on top, serve with a quarter of 
lemon. 

SALMON ON TOAST 

Take a nice fresh piece of toast of the desired size, 
spread over it a slice of canned smoked salmon, trim nicely, 
sprinkle with bread crumbs and grated Parmesan cheese, add 
a small piece of fresh butter and brown in a gas salamander. 

A tuny fish salad is another which, when made daintily, 
is both appetizing and satisfying; as also a salad made of 
cold boiled salmon or sardines wherein radishes onions, 
chives, shallots, etc., may be used at discretion. But enough; 
use your inventive sense and the number becomes unlimited. 

Yours, 

NESTOR LATTARD. 



85 



APPETIZING SANDWICHES 

CLUB SANDWICH 

Thinly sliced Chicken, broiled ham or bacon, with lettuce 
leaves, on thin slices of buttered toast, seasoned to taste. 

EGG SANDWICH 

Take yolk of hard boiled eggs, adding salt, pepper, mus- 
tard and olive oil, making paste, and spread on thin slices of 
bread. 

LETTUCE MAYONNAISE SANDWICH 

Spread Mayonnaise on thin slices of bread, with leaves 
of lettuce. 

NUT SANDWICH 

English walnuts chopped up fine, with Mayonnaise dress- 
ing, on thin slices of bread. 

ROQUEFORT CHEESE SANDWICH 

Fresh Roquefort cheese, with thick cream, mixed into a 
paste and spread on thin slices of buttered bread. 

ANCHOVY SANDWICH 

Pour off wine and wash thoroughly in vinegar; then al- 
low them to stand a while in olive oil, after which drain 
and open lengthwise, removing bones, and place on unbut- 
tered slices of bread. 

CAVIAR SANDWICH 

Put caviar on plate, squeezing juice of a fresh lemon 
on it, with olive oil alternately; beat thoroughly together until 
paste is formed, and spread on thin toast. 

CHEESE STRAWS 

One-half pound flour, one-quarter pound butter, one-half 
pound grated Parmesan cheese, whites of two eggs, little salt 
and pepper and mustard mixed together; roll very thin and 
cut in strips one-half inch wide, four inches long; bake light 
brown. 

CHAMPAGNE COBBLER 

y 2 tablespoon of sugar 

i slice of orange 

1 piece of lemon peel. 

Fill glass one-third full of fine ice and fill with cham- 
pagne, dress with fruits in season. Serve with straws. 

86 



CHAMPAGNE COCKTAIL 

1 lump of sugar 

2 dashes of Angostura bitters 
2 pt. of Ruinart champagne. 

Stir well with spoon, twist a piece of lemon peel on top 
and serve. 

CHAMPAGNE JULEP 

i lump of sugar 

I sprig of mint 

Fill glass with champagne. 

Ornament with fruits in season and serve. 

FEDORA. 

i teaspoonftil of sugar, dissolved in a little water 

i slice of lemon 

10% brandy 

io% Curacao 

60% Bourbon whiskey 

20% Jamaica rum. 

Fill glass with broken ice, shake well, ornament with 
fruits in season, serve with straws. 

FOWLER COCKTAIL 

Juice of half an orange 
75% dry gin 
26% French Vermouth 
5% Italian Vermouth 
Fill glass with ice. 

Shake, strain and serve. 

MAGNUS 

i dash Angostura bitters 
Juice of •>" orange 
Peel of an orange in one string- 
Place in glass 
50% Gordon dry gin 
1 bottle imported ginger ale 
Stir and serve. 

MAIDEN'S DREAM 

1 pony glass Benedictine of Creme de Cocoa 
Fill with heavy cream. 

This drink is admired by ladies. 

MAMIE TAYLOR 

Peel of lemon in one string, place in glass so it hangs over 

100% applejack 

]/ 2 glass with cracked ice. 

Bottle of imported ginger ale and serve. 

87 



o 
o 



m 



C/3 




- 2 

H 
ft 

2 



- 



Ruinart Brut 




Oldest 



Champagne 

Mark in the World 

House Founded in 1729 



The Wine of the 

Connoisseurs 



To be had at all 



Hotels and Cafes 



Also 



HAIG & HAIG 



Distillers since 1679'. 

Scots 
Whisky 

Sole Agents 

Roosevelt & Schuyler 

NEW YORK 





HIGH&DRY 
C1N 



BOOTHS 

The 
Original Dry Out 



\ 



Three Products of Booth's Distillery in London. 



HIGH AND DRY GIN 

The best London Dry Gin, 
commands the highest 
price in London and is 
unsurpassed for Cocktails, 
Rickeys and Fizzes. 



FREUND, BALLOR& COMPANY 

VERMOUTH 




TURIN, ITALY 



BALLOR VERMOUTH, which is so rapid- 
ly coming into favor in the United 
States, is manufactured by the house of 
Freund, Bailor & Company of Turin, one of 
the leading and oldest firms in the Vermouth 
industry of Italy. Bailor Vermouth has for 
a basis a very choice wine and derives its 
flavor and tonic properties from the infusion 
of various herbs growing on the Alps. This 
Vermouth, is unexcelled for all mixed drinks 
in which Vermouth is used, retaining its 
natural brilliancy when mixed with Gin, 
Whisky, Brandy, etc. Bailor Vermouth is 
| supplied to the Royal House of Italy, its 
manufacturers having been appointed pur- 
veyors to the King many years ago, and has 
been awarded the highest distinctions at all 
reat International Expositions, beginning 
with that of London in 1862, to the latest 
Paris Exposition, at which it obtained a gold 
medal — the highest prize accorded to Ver- 
mouth. Twelve Diplomas of honor and four- 
teen gold medals are included in its list of 
exhibition awards. 

The establishment of Freund, Bailor & Co. 
covers an area of about eight acres, and is 
one of the largest in Italy. The cellars con- 
tain a stock of about 800,000 gallons, and 
the Vermouth is never put on the market 
before it is at least two or three years old. 

This Vermouth is shipped in cases of one 
dozen bottles each, and in casks of various 
sizes, from twenty to one hundred and sixty 
gallons each. 



SOLE AGENTS: 



G, S. Nicholas & Co 

41 and 43 BEAVER STREET, NEW YORK. 




/ / 



Benedictine 



the best 
after-dinner 



Cordial 



NOILLY PRAT & CO. 



THE 

ORIGINAL and BEST 

DRY FRENCH 

VERMOUTH 



UNEQUALED FOR COCKTAILS 




Gold Seal 

Champagne 

URBANA WINE CO., Sole Makers, Urbana, N. Y. 




AMERICA'S BEST 

Equal to the 

Choicest Imported Brands. 



Fermented in the Bottle 
by the French Process. 

Why Pay Import Duties? 



For Sale by all Leading 
Dealers. Served at all First 
Class Hotels, Restaurants, 
Cafes, Clubs, etc. 




Edward S. cTVlcGrath 



General Representative 



36 Whitehall Street 



New York 



grclio 



The Standard 
Chianti Wine 



Imported in sealed cases 
from Baron Ricasoli's 
Brolio Castle famous 
cellars in the Chianti 
district {Tuscany) 




Sole Agent for U. S. and Canada 

EMILIO PERERA, 1 1 B'way, New York 



If you want 

The Best that Belfast 
Produces'' 




ask for 



ROSS'S 



At the 
Leading 
Hotels, Cafes, 
Clubs and on 
Steamship Lines 



GINGER 
ALE 



|}lacK 



SCOTCH 



&WHITE 



^\ 




WHISKY 



lsAtiRl 6HT 




James Buchanan 
&Co. 



29 BROADWAY 
NEW YORK 



"Crabbie" 

Highland 
Scotch Whisky 

has impressed the discriminating" Consumer as being per- 
fect. It is unsurpassed in delicacy of flavor, of great age 
and mellowness, and is assuredly second to none in the 
market for excellence. Try a case from your Wine Mer- 
chant, Grocer or the Distributing Agent. 

F. C. WERNIG 

51 STONE STREET, NEW YORK CITY 

MR. WERNIG invites the attention of connoisseurs and 
collectors to the stock of rare old Sherries, Ports, Madeiras, 
Brandies, etc., in his cellars and to his selection of choice 
Vintage Chateau bottled Clarets and Vintage Champagnes. 

F. CHAUVENET 

(NUITS, COTE-D'OR), 
FRANCE. 

Burgundy Wines 

OF SUPERIOR QUALITY. 

ROMANEE, NUITS, 

CLOS-DE-VOUGEOT, VOLNAY, 

CHAMBERTIN, POMMARD, 

BEAUNE, BEAUJOLAIS, MACON. 

Sparkling Burgundies 

"WHITE CAP," Ultra Sec. 
"RED CAP." "PINK CAP," Oeil de Perdrix. 

H. P. FINLAY & COMPANY, Ltd. 



CHAPPAZ 

Dry" French Vermouth 



The "Best 

French 

Vermouth 

Imported 




Unexcelled for 
Cocktails and a 
delicious drink 
plain or %ith 
sparkling Waters 



L. ARDIN 

121-123 W* 26th Street 
New York 

Sole Agent for the United States and Canada 



GORDON & CO. 



Established 1709 

Distillery, 132 Goswell Road 



LONDON, E. C. 



DRY GIN 



MADE IN ENGLAND 





Facsimile of Bottles and Labels 

The Gordon Gin makes a delicious 
Cocktail, Fizz and Rickey, also a very 
refreshing drink with plain soda* 

E. LA MONTAGNE'S SONS 



Sole Agents 



45 Beaver Street 



New York 



ITALIAN WINES 




ACHILLE STARACE 

Sole Agent in the United States 

—ALSO— 

IMPORTER OF PURE OLIVE OIL 

"Star of Italy" Brand 

32 BROADWAY ..... NEW YORK 



AMER PICON 





What it is 
and How 
to Use it 




acquired 



AMER PICON 

is a pleasant and perfect 
invigorator extracted 
from plants grown in Al- 
geria, where it is ex- 
tensively used by the 
colonists to counteract 
the debilitating influences 
of the climate, 
mmense popularity in France and through- 



out 



It has since 
the world. 

In Paris alone, where the public is offered so many appetizers and 
tonics and where the competition is so keen, Amer Picon has superseded 
all its competitors and its consumption has attained 1,500,000 bottles annu- 
ally. The total annual consumption of Amer Picon is 12,000,000 bottles. 

<;Use a large size fizz glass.) Mix as 
follows: 2 or 3 lumps of clear crystal 
ice, 1 wine-glass Amer Picon, 1 tablespoonful of Curacao or Grenadine. 
Fill glass with ice-cold syphon or plain water. 

Lump ice, 1-3 wine-glass Italian Ver- 
mouth, 2-3 wine-glass Amer Picon. Stir 
well with a spoon, strain into a cocktail glass, and serve. 



PICON HIGHBALL 



PICON COCKTAIL 



GREEN RIVER 

THE WHISKEY 
WITHOUT A HEADACHE 




CESARE CONT 



SOLE AGENT 



Also for ROBBIE BURNS SCOTCH WHISKEY 
and Famous DUBLIN CLUB IRISH WHISKEY 

35 Broadway, New York 




PESSAGNO & 
MONTRESOR 

IMPORTERS 

Distributors of the Celebrated 

GANCIA'S 

Italian 

Sparkling 
Wines 

557 WEST BROADWAY 
NEW YORK 






VALPOLICE1 



VALPOLICELLA 
SPUM ANTE 

ONE OF THE BEST 

Natural 

Sparkling 

Wines 

RED AND WHITE 

PRODUCED IN ITALY 
Imported by 

PESSAGNO & MONTRESOR 

557 West Broadway New York 



BYRRH WINE 



THE 

ORIGINAL 

AND 

GREATEST 

FRENCH 

APPETIZER 




BYRRH 
WINE 

makes a most 

delicious 

HIGH BALL 



BYRRH WINE= 

is an appetizer par excellence. It can be taken at 
any time and stimulates the desire for food as no 
other beverage does. It is Agreeable, Pleasant and 
Beneficial. Among Connoisseurs and Particular Peo- 
ple it invariably supplants the Cocktail. 

VIOLET FRBKES, THUIR, FRANCE 

R. B. HENRY COMPANY 

Sole Agents for U. S. 



Ill & 113 HUDSON STREET 



NEW YORK. 




l>een 
lied 
rs 



for65y ea 



Sold at first-class Hotels, Restaurants, Clubs, Cafes, Etc. 

THE OLDEST LAGER BEER BREWERY 
IN THE UNITED STATES 




Sole Importers of 

COBURGER 

Coburger Bierbrauerei A. G., Coburg, Thneringen. 

PILSENER 

Bnrgerliches Brauhaus, Leitmeritz, Boehmen. 

MUNCHNER KINDL 

Unions Brauerei, Schuelein & Go. Munchen, Baiern. 

R. NAEGELI'S SONS 

HOBOKEN, N. J. 



Bottle Beer Orders for Hotel, Club and'Family Trade 
Promptly Attended to. 



A DELICIOUS 
APPETIZER 




Roosevelt & Schuyler 

Sole Agents 



FEB 



One copy del. to Cat. Div. 



BfiAft 4 



